Tuscan salad
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
379
Fat
10.4g
Saturated Fat
3g
Carbs
47.3g
Sugars
3.9g
Protein
20.6g
Fibre
19.6g
Sodium
0.29g
Ingredients
300 g green beans
1 x 400g tin of cannellini beans, drained
60 g pitted black olives, halved
50 g sun-dried tomatoes, roughly chopped
1 a red onion, thinly sliced
1 x head of romaine lettuce, torn
Juice of 2 lemons
60 ml extra-virgin olive oil
Salt and black pepper
50 g Parmesan, in large shavings
Method
  1. Bring a saucepan of salted water to the boil. Cook the green beans for two minutes until tender, but still crisp. Drain and rinse under cool water, then chop into 3cm pieces.
  2. Toss the beans, olives, tomatoes, red onion and romaine lettuce in a large bowl.
  3. Whisk the lemon juice, oil and a large pinch of salt and pepper until combined. Drizzle over the salad until coated. Top with the Parmesan shavings and toss gently to combine.