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| Recipe of the Month - August 2005 |
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| Bean and carrot salad (makes 4 servings) |
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Ingredients
150g/51/2oz pasta twists
400g tin kidney beans drained
340g tin sweetcorn drained
2 carrots peeled and grated
1 red pepper, cut in half and seeds removed, finely chopped
4tbsp French dressing
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| Method: |
| 1. |
Bring a large pan of water to the boil and cook pasta twists following packet instructions, then drain. Put into a large serving bowl. |
| 2. |
Add the kidney beans, sweetcorn, carrots and red pepper to the pasta and mix together. |
| 3. |
Drizzle over the French dressing and mix everything together. Serve immediately or keep chilled in the fridge until needed. |
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