Flageolets vinaigrette recipe
information
Preparation time: 20 minutes, plus soaking overnight and cooling,
Cooking time: 1 hour 10 minutes,
Calories: 285 per portion
ingredients
250 g (9 oz) flageolet beans, soaked overnight
salt
3 tablespoons light French dressing (see below)
1 red pepper, seeded and chopped
4 spring onions, chopped
1 tablespoon chopped mixed herbs
2 celery sticks, sliced
salt
3 tablespoons light French dressing (see below)
1 red pepper, seeded and chopped
4 spring onions, chopped
1 tablespoon chopped mixed herbs
2 celery sticks, sliced
method
1. Drain the beans, place in a pan and cover with cold water.
2. Bring to the boil and boil rapidly for 10 minutes. Cover and simmer for about 1 hour until tender, adding a little salt towards the end of the cooking. Drain thoroughly and place in a bowl.
3. Pour over the dressing while still warm and mix well. Leave to cool, then add the remaining ingredients. Toss thoroughly and transfer to a shallow dish to serve.
Pulses such as flageolet beans should play an important part in a calorie-controlled diet. They are a rich source of fibre which provides roughage.
FOR THE LIGHT FRENCH DRESSING
3 tablespoons olive oil
2 tablespoons lemon juice
salt
1/4 teaspoon sugar
freshly ground black pepper
1/4 teaspoon made English mustard
1. To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.
2. Just before serving the salad spoon the dressing over and garnish with watercress.
2. Bring to the boil and boil rapidly for 10 minutes. Cover and simmer for about 1 hour until tender, adding a little salt towards the end of the cooking. Drain thoroughly and place in a bowl.
3. Pour over the dressing while still warm and mix well. Leave to cool, then add the remaining ingredients. Toss thoroughly and transfer to a shallow dish to serve.
Pulses such as flageolet beans should play an important part in a calorie-controlled diet. They are a rich source of fibre which provides roughage.
FOR THE LIGHT FRENCH DRESSING
3 tablespoons olive oil
2 tablespoons lemon juice
salt
1/4 teaspoon sugar
freshly ground black pepper
1/4 teaspoon made English mustard
1. To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.
2. Just before serving the salad spoon the dressing over and garnish with watercress.
serving amount
serves 4
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