Baby Broad Bean, Tomato & Fresh Herb Salad with Creamy Dressing

 Vegan

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This is a very fresh, simple salad. Cooked flageolet beans are nice as an alternative to the broad beans, as are edamame (pictured).You can buy tinned or dried flageolet beans from good supermarkets, health stores or delis.

Serves: 
4-6
Time: 
10 mins
Gluten free
No nuts
No sesame
Reduced fat
Reduced sugar
Ingredients: 

450g/1lb broad beans(frozen or fresh) or edamame
225g/8oz tomatoes – any sort Small bunch rocket, washed and spun dry
1-2 tbsp chopped fresh herbs – fresh tarragon is good, otherwise use any other fresh leafy herb of your choice such as flat-leafed parsley or coriander

Creamy Dressing
3 tbsp plain vegan yoghurt, such as Alpro, Provamel or Sojasun brands
2 tbsp dairy-free milk (soya or rice, preferably)
1-2 tsp Dijon or wholegrain mustard, to taste

Method: 

1. Lightly steam the broad beans for a few minutes until tender – or if very fresh, use raw. If using tinned flageolet beans, just drain and rinse.

2. Chop the tomatoes into small pieces.

3. Chop the rocket with scissors.

4. Mix all ingredients together in a serving dish.

5. Make dressing by thoroughly mixing all three ingredients in a small bowl

6. Pour dressing over salad, coating everything well and serve immediately.

Your rating: None Average: 5 (1 vote)

Comments

Submitted by KylieG on April 19, 2011 - 2:40pm.
5

A great vegan dish:) Also try the creamy dressing with other things such as roasted vegetables, or chips- yummy!!

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