🟩 Bean and Pear Salad (gf)(df)

Yield: 2 lunch, 4 Side Dinner
Ingredients: 4 Canned Pears halves (in syrup) drained and chopped; 45 g (1⁄2 cup) mung bean sprouts; 125 g (41⁄2 oz/1 cup) sliced, cooked green beans; 4 spring onions (scallions), chopped; 125 g (41⁄2 oz) tin red kidney beans, drained and rinsed; For Dressing; 1/4 cup canola oil; 3/4 teaspoon citric acid; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1 garlic clove crushed

Print Recipe

Serves: 2 lunch, 4 Side Dinner

Ingredients

4 Canned Pears halves (in syrup) drained and chopped

45 g (1⁄2 cup) mung bean sprouts

125 g (41⁄2 oz/1 cup) sliced, cooked green beans

4 spring onions (scallions), chopped

125 g (41⁄2 oz) tin red kidney beans, drained and rinsed

For Dressing

1/4 cup canola oil

3/4 teaspoon citric acid

1/2 teaspoon sugar

1/2 teaspoon salt

1 garlic clove crushed

Instructions

1

Combine the pears, bean sprouts, green beans, spring onions, kidney beans and soya beans in a large bowl. Mix together gently.

2

For the dressing combine the oil, citric acid, sugar, salt, garlic and water. Pour over vegetables. Chill before serving. Sprinkle with the poppy seeds just before serving.

Notes

Original Source: RPAH Allergy Unit Friendly Food Cookbook