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75 g
75 g
100 g
50 g
1
1
Dressing
3
tablespoons
1
tablespoon
1
tablespoon
1 teaspoon |
dried red
kidney beans, soaked and drained
dried
flageolets, soaked and drained
dried
apricots, quartered
seedless
raisins
small
onion, thinly sliced into rings
orange,
segmented
torn
endive leaves, to serve
vegetable
oil
red wine
vinegar
orange
juice
ginger
syrup
salt and
pepper |
Method :
-
Bring
the kidney beans and flageolets to the boil in separate pans of
unsalted water and boil vigorously for 10 minutes.
-
Cover
and boil for a further 50 minutes, or until the beans are tender.
-
Drain.
-
Or use
left over beans from another dish, or canned beans, drained and
rinsed.
-
Meanwhile, mix together the ingredients for the dressing.
-
Toss
in the hot beans and leave them to cool.
-
Stir
in the dried fruits.
-
Line a
dish with endive and spoon on the salad.
-
Garnish with onion rings and orange segments.
Serves 4
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