Mushrooms are a great low calorie addition to any summer salad and with beans they make a healthy, filling and low-calorie dinner – a winner all round! This recipe serves 4 people and takes about 13 mins to prepare and cook. This recipe is ideal if you’re in a hurry. Perfect as a hearty lunch or light dinner. This salad would make a perfect side dish too for BBQ food.
- 200g frozen edame (soya) beans
- 100g green beans, halved
- 150g pack button mushrooms, halved
- 1 small red onion, chopped
- 410g can mixed beans, drained
- 100g piece chorizo sausage, diced
- For the dressing:
- 1tbsp sundried tomato paste
- Juice of 1 lemon
- 4 tbsp olive oil
- 1 clove garlic, finely chopped
- Salt and freshly ground black pepper
Bring a saucepan of water to the boil, add the edame and green beans and cook for 3 minutes, drain then rinse with cold water and drain again.
Add to a salad bowl with the mushrooms and chopped onion. Add the drained canned beans and chorizo and mix together.
Put all the dressing ingredients into a small bowl and whisk together. Drizzle over the salad, cover and leave to stand for 30 minutes before serving. Serve with French bread to mop up the dressing.
Top tip for making Mushroom and bean salad
This is delicious with flaked canned tuna or some leftover cooked salmon. If you're a vegetarian you could always add some crumbled Feta cheese.