Cauliflower and Bean Salad Recipes

Ingredients :

100 g

100 g

1

150 ml

15  ml

30 ml

1

10 ml

1

Garnish :

15 ml

red kidney beans, soaked and drained

flageolets or haricot beans, soaked and drained

small cauliflower, in small flowerets

low fat plain yoghurt

wine vinegar or lemon juice

grated horseradish

small clove garlic, crushed

bran

small onion, finely chopped

salt and ground black pepper

chopped parsley lemon wedges

1. Cook the beans separately in unsalted water for 1 hour until tender.

2. Meanwhile, steam the cauliflower for about 5-7 minutes until barely tender.

3. Shake or whisk together the yoghurt, vinegar, horseradish and bran, and season with salt and pepper.

4. When the beans are cooked, drain and toss with the cauliflower and, while still hot, toss them in the dressing.

5. Turn into a serving bowl and garnish with the parsley and lemon wedges.

Serves 4

Per Serving : 1 g fat, 15 g fiber.

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