Two Bean and Leek Salad Recipes

Ingredients :

150 ml

5 ml

5 ml

4

1

75 g

75 g

Garnish :

15 ml

low fat plain yoghurt

tomato purée

cider vinegar

small, young leeks, trimmed and sliced

small onion, sliced

cooked dried red kidney beans

cooked dried haricot beans

salt and ground black pepper

chopped parsley

Method :

1. Mix together the yoghurt, tomato purée and vinegar and season with salt and pepper.

2. Mix together the vegetables and beans and toss in the dressing.

3. Cover and chill.

4. Sprinkle with the parsley to serve.

Alternative Suggestion :

Salads are a wonderful way of using small amounts of ready cooked pulses. Others can be used instead chick peas, soya beans for example. And celery, onions or shallots could replace the leeks.

Serves 4

Per Serving : 1 g fat, 12 g fiber.

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