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Tuscan bean salad
A light and summery side salad bursting with flavour. The beans are accompanied by a sharp vinegar and tomato dressing - a perfect dish in the warmer months.
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Ingredients
1 red onion, peeled and finely sliced
½ tsp sea salt
½ tsp caster sugar
2 x 400g cans cannellini beans, rinsed and drained
1/2 x 15g pack oregano, leaves only, finely chopped
Method
Put the onion into a bowl, add the salt and sugar and toss to coat. Knead gently for 3-4 minutes until softened, then add the beans, tomatoes, peppers and parsley.
For the dressing whisk together 4 tbsp of the reserved oil from the peppers with the dressing ingredients and season to taste. Pour the dressing over the salad and toss to coat. Just before serving add the baby kale.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
993kJ/ 237kcals
Fat
11.9g
Saturated Fat
1.9g
Carbohydrates
22.1g
Sugars
7.7g
Fibre
9.9g
Protein
10.4g
Salt
1.1g
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