Enjoy for lunch for 2 or as a side with dinner for 4

This recipe is from the RPAH Allergy Unit Friendly Food Cookbook

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

DRESSSING

• 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

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.