Sardines with bean and tomato salad
Peanut butter cup cakes
Ingredients
- 200g baby green beans, trimmed
- 400g can red kidney beans, drained, rinsed
- 400g can cannellini beans, drained, rinsed
- 3 medium tomatoes, sliced
- 2 x 110g cans reduced-salt sardines in springwater, drained
- Garlic dressing
- 1 small garlic clove, crushed
- 2 tablespoons lemon juice
- ¼ cup (60ml) canola oil
- 1 green onion (shallot), finely sliced
- 2 tablespoons snipped basil, plus extra small leaves to garnish
- kJ 1430, fat 19g, sat fat 2g.
Method
- Cook beans in boiling, salted water to cover on high heat, for 4 minutes, until tender but still with a bite. Drain and refresh with cold water. Drain again.
- Make dressing by combining all ingredients in a bowl. Season to taste and add green, kidney and cannelloni beans. Toss to coat. Arrange sliced tomato on a dish. Top with beans and sardines. Garnish with extra small basil leaves.
