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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).
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin of pinto beans
  • ½ bulb of fennel
  • 4 radishes
  • ½ roasted red pepper from jar
  • 4 sprigs of spring onion
  • 2 handfuls of rocket salad leaves
  • Dressing:
  • 2 Tbsp olive oil
  • 2 Tbsp cider vinegar or lemon juice
  • 1 clove of garlic minced
  • Salt and pepper
  • 2 Tbsp chopped parsley

Method
 

  1. Thinly slice the fennel, radishes, roasted pepper and spring onion. Scatter them into a large mixing bowl.
  2. Drain the beans, then add to the chopped vegetables.
  3. Mix the dressing and pour over the salad. Toss, then gently fold in rocket leaves and parsley leaves
  4. Rest for 5 minutes before serving.