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salad

Creamy Beany Salad

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Creamy Beany Salad

serves 2

  • 1 can/carton (about 230g drained weight) of black beans/chick peas/butter beans, drained
  • 1 avocado
  • 1 lime
  • 1 garlic clove
  • 4 cherry tomatoes
  • 1 handful fresh coriander
  • 1 tsp chilli flakes
  • 2 large handfuls frozen corn, defrosted
  • 1 head of romaine (cos) lettuce

 

  1. To make the dressing pulse the avocado, lime juice, garlic, 2 cherry tomatoes, coriander stems and chilli flakes in a food processor. If you don’t have a food processer you can mash the avocado with a fork, chop the garlic, cherry tomatoes and coriander stems really small and mix it all together.
  2. Mix the black beans, corn, remaining 2 cherry tomatoes (chopped) and dressing together in a bowl.
  3. Chop the lettuce and divide it between the 2 plates, then spoon the black bean mix on top.
  4. Enjoy ☺

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Chopped salad

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Chopped salad

  • Any vegetables/salad items! I use whatever left in my fridge! For example, roughly - 1 courgette, 1/4 butternut squash, 4 florets broccoli, 1/2 onion, 2 tomatoes, 1 carrots etc.
  • 1 tbsp tahini
  • 1 lemon- zest and juice
  • 2 tbsp olive oil
  • 1 tsp mixed herbs (or could add fresh herbs)

 

  1. Place all the ingredients in a food processor and pulse until the veg are chopped into small pieces and the dressing has fully covered all the ingredients.
  2. Enjoy with any topping, such as hummus, avocado, salmon, chicken, tofu etc. This is perfect to make in bulk and have in the fridge for interesting and quick lunches! 

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