Colourful, delicious, and nutritious: pea and bean salad is a great source of fiber and protein, and it makes for a great snack or meal. Olly Roberts
Enjoy this dish regularly. It can help you achieve your five a day, fill you up and give you a range of colours. Generally, the more natural colours on your plate, the more nutrients.
200 g (1 cup) canned red kidney beans
100 g (½ cup) frozen peas
100 g (½ cup) frozen broad beans
1 small red pepper, finely chopped
1 small green pepper, finely chopped
2 spring onions, sliced
2 tbsp parsley, chopped
Pinch of salt
What does this chart mean?
- Saturated fat0.1g
- Sugars (Total)2.2g
1. Drain off the liquid from the kidney beans, then rinse the beans thoroughly under cold running water.
2. Cook the frozen peas and beans according to directions on the packet. Drain and cool slightly.
3. Mix together the beans, peas, red and green peppers, spring onions and chopped parsley in a bowl.
4. Flavour with a pinch of salt and your favourite salt-free seasonings and herbs. Add a drizzle of lemon or lime juice if you prefer.