GF/ LA/ LG/ LS/ [1]

Bean And Pear Salad

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

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