Crunchy salad with pinto beans
During the summer it’s so easy to make effortless, yet healthy and filling salads. This crunchy salad with pinto beans is ready in just 5 minutes – can be served as a side dish with grilled/barbecued meat, as filling in flatbread or as a salad at a picnic or summer party. It’s ideal for those who follow a vegan diet (it’s also gluten-free).
Ingredients
Method
- Thinly slice the fennel, radishes, roasted pepper and spring onion. Scatter them into a large mixing bowl.
- Drain the beans, then add to the chopped vegetables.
- Mix the dressing and pour over the salad. Toss, then gently fold in rocket leaves and parsley leaves
- Rest for 5 minutes before serving.