REDUCETARIAN - Eat Less Meat

Green Bean Salad

GREEN BEAN SALAD

By Jane Land of Veganuary

This makes a quick and nutritious meal. Ideal for packed lunches and eating on the go.

Ingredients:

  • 5 cherry tomatoes
  • 1/2 carrot
  • 1 heaped tbsp kidney beans
  • 1/2 bell pepper
  • 1/2 cup shredded kale
  • 1/2 cooked beetroot
  • 1 tbsp of sesame seeds
  • Handful of almonds

Instructions:

  • Remove the center stalk of the kale and shred.
  • Peel the carrot.
  • Chop the bell peppers and beetroot.
  • Toss this together with the kale leaves.
  • Heat the kidney beans over a medium heat for a few minutes.
  • Grate the carrot on top of the leaves.
  • Drain the beans and add them to the salad.
  • Top with almonds and sesame seeds.
  • Garnish with cherry tomatoes.
  • Dress with vegan salad dressing of choice (best with caesar).