Kidney Bean Salad
Red kidney beans with french beans and an optional egg
You can also make this healthy and nourishing salad in winter when using frozen french beans or tinned.
Preparation
Hard boil the eggs and leave to cool.
Please note that by using eggs this recipe is no longer suitable for vegans
Naan bread is also not gluten free; this can be omitted though
Heat the oil in frying pan and add the Sgaia streaky rashers and garlic. Fry on a medium heat before adding the drained red kidney beans. Heat for a few more minutes while warming the naan bread in the oven following the instructions on the packet.
Make the caesar dressing by combining the vegan mayonnaise, the dijon mustard, lemon juice, Worcester sauce and crushed garlic. You can add 1 chopped anchovies but then the recipe is no longer suitable for vegetarians.
Toss together the kidney beans, French or green beans and the dressing and serve with warm naan bread.
Fusion cooking to the extreme!
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Ingredients
- 2 eggs
- 1 tbsp sunflower oil
- 4 rashers Sgaia Streaky Rashers
- 1 garlic clove, peeled and crushed
- 1 tin Red Kidney beans, drained
- 250 g Cooked French or Green Beans
- Naan bread to serve
- For the For the Dressing:
- 1 Anchovies, chopped (optional)
- 1 garlic clove, peeled and crushed
- 1 tsp Dijon mustard
- 1,5 tbsp lemon juice
- 1,5 tbsp vegan mayonnaise
- 1/2 tsp Vegan Worcester sauce
Please Note: May still contain traces of gluten, egg and dairy or other allergens.