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About this recipe: Crisp green beans and kidney beans are tossed with slices of red onion, fresh orange segments and a tangy salad dressing to create this vibrant mixed bean salad. Serve as is with bread or spoon into lettuce cups and enjoy!
Canned mixed beans or lentils can be used instead of red kidney beans, or 100 g (3½ oz) dried Puy lentils. If using dried lentils, simmer in boiling water for 15–20 minutes, or according to the packet instructions, until just tender. Drain and rinse with cold water. * For a main course, line a large dish with radicchio leaves and fill with the salad. Garnish with slices of orange. * If making the salad for children, omit the mustard from the dressing and add 2 tsp tomato purée or ketchup instead. Use sliced lean cooked ham, and top with 55 g (2 oz) diced Cheddar cheese. * Any variety of lettuce or a mixture of salad leaves can be used instead of the radicchio.
Green beans are a good source of fibre and they also provide valuable amounts of folate, a nutrient that is important before conception and in early pregnancy to ensure proper neural development of the baby. Oranges are an excellent source of vitamin C.