CANNELLINI
AND BEAN SALAD
8oz/225g
green/French beans,
topped and tailed,
(out of season
use tinned cut green
beans),
10oz/225g
cooked cannellini
beans,
3
average sized tomatoes,
1 small onion,
Dressing:
2oz/50g
creamed sweet corn,
3
tbsp/45ml reduced calorie
salad cream,
0.5
tsp/2.5ml paprika,
0.5
tsp/2.5ml dried rosemary,
Salt
and pepper.
1)
Steam the beans for 10 minutes.
Leave them to cool and then slice into 2 inch/5cm
lengths.
2)
Dice the tomatoes and finely chop the onion.
Mix together with the green beans and the
cannellini beans.
3)
To make the dressing blend together the sweet corn, salad
cream, paprika, rosemary and some salt and pepper.
4)
Pour the dressing over the salad and mix well together.
Chill before serving.