Alternatively, grill some chicken or steak and prepare some of our healthy potato snacks to add to this recipe and serve for dinner.
- 1 cup chickpeas, canned, drained rinsed
- ½ cup red kidney beans, canned, drained, rinsed
- ½ cup canned corn, canned drained, rinsed
- ½ red capsicum, diced
- 8 cherry tomatoes, halved
- 2-3 tbsp. fresh herbs (parsley, mint), chopped
- S & P to taste
- 1 tbsp. olive oil
- 1 tbsp. white wine vinegar
- 1 tsp. dijon mustard
- Place all ingredients into a bowl ensuring rinsed and drained. Sprinkle herbs over the ingredients. Season with S & P.
- In a small bowl, whisk dijon mustard, vinegar and olive oil until a smooth consistancy.
- Drizzle over salad and mix with a spoon.
- Serve as a side with grilled meat.
Servings: 6 Serving size:220g
|Average Serve||Average 100g|
|Energy||944 kJ||429 kJ|
|225 Cal||102 Cal|
|Protein||12.2 g||5.6 g|
|Fat, total||6.2 g||2.8 g|
|- Saturated||0.8 g||0.4 g|
|Carbohydrate||27.0 g||12.2 g|
|- Sugars||7.0 g||3.2 g|
|Sodium||499 mg||227 mg|
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