Bean, tomato & watercress salad
By Esther Clark
Try this gluten-free, vegan salad with filling beans and fresh watercress for a quick, light meal. It has just four ingredients and three of your five-a-day
- Prep:15 mins
No cook - Serves 2
- Easy
Nutrition per serving
- kcal 454
- fat 23g
- saturates 3g
- carbs 40g
- sugars 5g
- fibre 10g
- protein 16g
- salt 4.8g
Ingredients
- 2 x 400g can cannellini beans
- 100g watercress
- 1 lemon, zested and juiced
- 250g pack sundried tomatoes and olives
Method
Drain and rinse the beans, then combine in a bowl with the watercress, zest and juice of the lemon, tomatoes and olives, including the oil from the pack. Toss well and season to taste.