Flageolets Vinaigrette
Ingredients
- 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
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
Instructions
- Drain the beans, place in a pan and cover with cold water.
- 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.
- 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
- To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.
- Just before serving the salad spoon the dressing over and garnish with watercress.
Calories: 219 kcal
Carbohydrates: 20 g
Protein: 6 g
Fat: 13g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 114 mg
Potassium: 391 mg
Fiber: 6 g
Sugar: 3 g
Vitamin A: 1086 IU
Vitamin C: 44 mg
Calcium: 51 mg
Iron: 3 mg