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Pulses salad

Name: Pulses salad
Ingredients: 200g kidney beans Ardo; 200g chickpeas Ardo; 200g soybeans Ardo; 200g carrot strips Ardo; 200g oven dried tomatoes Ardo; 2 tsp red chilli Ardo; 125g Mix Salsa Mexicana Ardo; 50g spring onions Ardo; 50ml rapeseed oil, white balsamic vinegar, sea salt, sugar

Serves 4

200g kidney beans Ardo
200g chickpeas Ardo
200g soybeans Ardo
200g carrot strips Ardo
200g oven dried tomatoes Ardo
2 tsp red chilli Ardo
125g Mix Salsa Mexicana Ardo
50g spring onions Ardo
50ml rapeseed oil, white balsamic vinegar, sea salt, sugar

Allergens

Soy

Preparation

Thaw all the ingredients in a suitable bowl, then add the vinegar, oil and two pinches of sugar and mix well.
Season with the sea salt and allow to marinate for around 30 mins.

Pulses salad

Serves 4

Allergens

Preparation

Ardo products used in this recipe

Red Kidney Beans, pre-cooked

Carrot strips

Soy beans

Chick peas

Spring onions sliced

Oven dried tomatoes

Chili red diced

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