(ED) / DF / GF / Low Amines / LS / MSG Free

Bean and Pear Salad

Enjoy for lunch. Or as a dinner side with chicken, fish, steak, lamb or potato fish cakes. Also nice with sweet potato and lentil fritters (if moderate salicylate tolerated)

This recipe is from the RPAH Allergy Unit Friendly Food Cookbook


  • 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
  • 100 g (31⁄2 oz/1⁄2 cup) drained and rinsed tinned soya beans, or use frozen
  • 1 tbsp poppy seeds


  • 1/4 cup canola oil
  • 3/4 teaspoon citric acid
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 garlic clove crushed
  • 1/4 cup of water


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


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.

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