Cannellini bean and lemon salad

Cooking Salads Cannellini bean and lemon salad

Gather around the table for a wonderful Italian banquet to share with friends and family.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine beans, chickpeas, lentils, parsley and chives in a bowl.
  2. Make dressing Place lemon rind, lemon juice, oil and garlic in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  3. Toss dressing through salad. Serve.

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2 x 400g cans cannellini beans, drained, rinsed
400g can chickpeas, drained, rinsed
400g can lentils, drained, rinsed
1/2 cup chopped fresh flat-leaf parsley leaves
1 tbsp finely chopped fresh chives
2 tsp finely grated lemon rind
1 tbsp lemon juice
2 tbsp olive oil
1 small garlic clove, crushed

Adv

Autors
Preparation time
10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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