Title : Mediterranean-style bean salad ... a quick no-cook dish
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Mediterranean-style bean salad ... a quick no-cook dish
Mediterranean-style bean salad, a quick no-cook dish, which can be eaten on it's own, or goes nicely with steamed white fish e.g. cod.Ingredients
Serves Four
290g jar artichoke heart in oil
1 tbsp. sundried tomato paste
1 tsp white wine vinegar
410g can cannellini beans, drained and rinsed
300g small vine tomato, quartered (about 12 in total)
handful Kalamata black olives
2 spring onions (scallions), thinly sliced on the diagonal
200g log soft goat's cheese crumbled (see tips below)
Serves Four
290g jar artichoke heart in oil
1 tbsp. sundried tomato paste
1 tsp white wine vinegar
410g can cannellini beans, drained and rinsed
300g small vine tomato, quartered (about 12 in total)
handful Kalamata black olives
2 spring onions (scallions), thinly sliced on the diagonal
200g log soft goat's cheese crumbled (see tips below)
Method
1. Drain the jar of artichokes, reserving 3 tbsp. of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
2. Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat’s cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat’s cheese, then serve.
Tips
2. Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat’s cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat’s cheese, then serve.
Tips
You could use a can of tuna and flake it into the salad instead of goat’s cheese.
You could use Feta cheese if preferred.
Nutrition Per Serving
Fat 28g Carbs 16g Protein 13g
From an original recipe here
You could use Feta cheese if preferred.
Nutrition Per Serving
Fat 28g Carbs 16g Protein 13g
From an original recipe here
Spring onions are also known as scallions or green onions. Spring onions are in fact very young onions, harvested before the bulb has had a chance to swell. Both the long, slender green tops and the small white bulb are edible and are good either raw or cooked. They have a similar flavour to onions but are much milder.
All the best Jan
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