Minted Bean Salad
This is an excellent salad when green beans are plentiful. It is quick to prepare and keeps well in the fridge. Great on it's own or serviced with Red Cabbage.
Servings: 4 people
Equipment
- Pan or pot
Ingredients
- 250 grams Beans ( green or mixed) Cooked then cooled
- 1 Medium Cucumber - Green Diced
- 1 Medium Capsicums - Red Deseeded and diced
- 1 Brunch Mint leaves
- 5 ml Sugar - Raw
- 2 Medium Lemons Juiced
- 125 ml Flaxseed Oil
- Salt and Pepper to taste
Instructions
- After cooking the beans, allow to cool.
- Mix all the ingredients together and serve
