Beans · vegetarian

Creamy Beany Salad

Quick, super food

120 kcal  happyfacenobackground  happyfacenobackground

Flavours: 1 tsp Dijon mustard, 1 tsp white wine vinegar, S/P

Store: keep in an airtight container and eat the next day

Bulk: 400g French beans (fresh is better here), ½ tin black eyed beans, 2 tbsp light soft cheese

Great with: aubergine slices, lightly fried in chilli oil for 5 minutes each side

Lets cook: Trim the ends off the beans and boil with the black eyed beans for 7 minutes. Drain and add to a bowl to mix in the soft cheese, white wine vinegar, mustard and S/P. Mix well and either eat alone, store in the fridge to eat cold or serve with anything you fancy. Here I used some left over aubergine by lightly frying them in some chilli oil  cutefacenobackground

Creamybeanysalad3

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