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Pear And Bean Salad
Low chemical, free of egg, dairy, gluten, nut and soy.
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Ingredients
4 canned pear halves, drained and chopped
45 g (½ cup) mung bean sprouts
55 g (½ cup) sliced, cooked green beans
4 spring onions (scallions), chopped
100 g (½ cup) cooked kidney beans
100 g (½ cup) cooked soya beans
1 tablespoon poppy seeds
DRESSING
60 ml (¼ cup) canola oil
¾ teaspoon citric acid
½ teaspoon sugar
½ teaspoon ground sea salt
1 garlic clove, crushed
60 ml (¼ cup) water
Details
Preparation time: 15 minutes
Serves: 5
Method
Combine the pears, mung bean sprouts, green beans, spring onions, kidney and soya beans in a large bowl. Mix together gently.
For the dressing, combine the oil, citric acid, sugar, salt, garlic and water. Pour over the vegetables. Chill before serving. Sprinkle with the poppy seeds just before serving.
HINT:- This salad is best made the day before serving to allow full combination of flavours. Use any combination of your favourite beans.
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