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White-bean salad

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Recipe Ingredients

  • ½ tbsp red-wine vinegar
  • 2 tbsp extra-virgin olive oil
  • ½ red cabbage
  • 2 baby marrows
  • 410g can cannellini beans, drained and rinsed
  • 410g can butter beans, drained and rinsed
  • ½ red onion, finely chopped
  • 100g stale unsliced bread, torn into small chunks
  • 125g ball low-fat mozzarella, torn into small pieces
  • handful of basil leaves, chopped

Recipe Directions

  1. In a small bowl, whisk the red-wine vinegar and olive oil together with plenty of seasoning and a splash of water to make the dressing.
  2. Cut out and discard the tough core from the cabbage, then finely shred the leaves and put into a large serving bowl. Peel the baby marrows into ribbons, using a Y-shaped peeler, and add to the cabbage bowl. Add the remaining ingredients and dressing, and toss well to combine. Serve.

Each serving 1 448kJ, 13g fat (5g saturated), 40g carbohydrate (6g total sugars).

Each Serving:

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