Scottish Daily Mail

Butter bean, avocado & sun-dried tomato salad


Prep 5 minutes Cook 5 minutes PersonalPo­ints range: 3-12


Calorie-controlled cooking spray

2 x 400g tins butter beans, drained and rinsed

30g sun-dried tomatoes

1 avocado, peeled, de-stoned, and cut into thin wedges

1 small red onion, thinly sliced

60g rocket

Small handful fresh flat-leaf parsley, roughly chopped


1½ tbsp lemon juice

2tsp olive oil

1 garlic clove, finely chopped MIST a large non-stick frying pan with cooking spray and set over a medium heat. Add the butter beans to the pan and cook, without stirring, for 2-3 minutes, until the beans start to brown. Quickly turn, then cook for 1 minute more before transferri­ng to a bowl. Set aside to cool. To make the dressing, whisk together the lemon juice, oil and garlic in a small jug and season to taste. Add the tomatoes, avocado, onion, rocket and parsley to the bowl with the beans, drizzle over the dressing and gently toss to dress.

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