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).