Tuscan-style red kidney bean salad
Serving suggestion
Simple and tasty, bring a taste of Italy to the table with this delicious red kidney bean salad with creamy gorgonzola cheese and toasted pine nuts.
Serves: 4
Prep time: 20 mins
2 baby gem lettuce, leaves separated
2 handfuls of fresh spinach
2 handfuls of rocket
50g sliced green olives
1 red onion, finely sliced
1 jar of roasted red peppers, chopped
400g can Napolina Red Kidney Beans
200g gorgonzola cheese
20g parmesan cheese shavings
20g toasted pine nuts
For the dressing:
4tbsp Napolina Extra Virgin Olive Oil
2tbsp balsamic vinegar
1 garlic clove crushed
1. Wash the gem lettuce leaves, spinach and rocket in cold water, drain and transfer to a large serving bowl.
2. Next add the olives, red onion, roast peppers, pine nuts and red kidney beans.
3. Make the dressing by simply whisking the ingredients together and pour over the salad and mix well.
4. Finely tear the gorgonzola over the salad, finish with parmesan cheese and serve.
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