Cannellini Bean and Lemon Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A recipe from Super Food Ideas magazine. Serves 8 but easily halved. Ingredients:
2 (400 g) cans cannellini beans, drained, rinsed |
400 g chickpeas, drained, rinsed |
400 g lentils, drained, rinsed |
1/2 cup chopped fresh flat leaf parsley |
1 tablespoon finely chopped fresh chives |
2 teaspoons finely grated lemon rind |
1 tablespoon lemon juice |
2 tablespoons olive oil |
1 small garlic clove, crushed |
Directions:
1. Combine beans, chickpeas, lentils, parsley and chives in a bowl.
2. Make the dressing -Place lemon rind, lemon juice, oil and garlic in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
3. Toss dressing through salad. Serve.
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