White Haricot Bean and Tomato Salad
Ingredients
- 1.7 lb tinned white haricot beans drained
- 14 oz new potatoes
- 14 oz ripe tomatoes
- 4 spring onions finely sliced
- a bunch of flat-leaf parsley roughly chopped
- 1 red chilli finely diced (include the seeds if you like it hot)
- 4 tbsp extra-virgin olive oil
- zest and juice of 1 lemon
- sea salt
- freshly ground black pepper
Instructions
- If you're using dried beans, soak them overnight in a saucepan of cold water. The next day, drain them, rinse well and return to the pan. Cover with water, bring to the boil and simmer for 1 hour. Skim off any froth that rises to the top during cooking. Drain and cool.
- Cook the potatoes in their skins in a pan of simmering water for 20 minutes. Drain and allow to cool, then cut into wedges.
- Dip the tomatoes in a pan of boiling water for 20 seconds, peel, cut into wedges and remove the seeds. Mix the potatoes, tomatoes and drained beans together.
- Combine the spring onions, parsley and chilli with the olive oil, lemon juice, zest and seasoning.
- Pour over the tomatoes, beans and potatoes, mix well and serve immediately.
Calories: 314 kcal
Carbohydrates: 45 g
Protein: 13 g
Fat: 10g
Saturated Fat: 1 g
Sodium: 12 mg
Potassium: 1000 mg
Fiber: 12 g
Sugar: 3 g
Vitamin A: 704 IU
Vitamin C: 36 mg
Calcium: 57 mg
Iron: 5 mg