Ingredients
- 100g kidney beans
- 100g chickpeas
- 100g sweetcorn
- 100g dwarf beans, chopped
- 6 broccoli florets, halved
- 2 hard boiled eggs, quartered
- Juice of half a lemon
- 1 tbsp cumin
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Mexican-style Bean Salad
Servings: 2
Directions
- Mix the lemon juice with the cumin and set aside.
- Toss the rest of the ingredients together in a bowl, apart from the egg.
- Pour over the lemon mixture and mix well.
- Divide into bowls and sit the egg quarters on top.
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Summary
If you don't like eating dwarf beans and broccoli raw, lightly boil them for 5 minutes before adding to the salad.
http://hungryjenny.blogspot.com/2010/11/dinner-for-breakfast-but-still-dinner.html
