This salad is on the lighter side making it an easy option for warmer days.
Ingredients
1 can | Red kidney beans, 420g, drained (Main) |
1 | Finely chopped spring onion |
3 Tbsp | Fresh parsley |
3 Tbsp | Balsamic dressing (Main) |
3 cups | Mesclun leaves |
2 | Tomatoes, cut into wedges |
2 | Hard-boiled eggs, cut into wedges |
1 can | Pink salmon, 210g, drained and broken into chunks (Main) |
4 | Pitted black olives |
2 Tbsp | Capers (Main) |
Directions
- Place the beans in a bowl with the spring onion, parsley and dressing.
- Place the salad leaves in a wide serving bowl. Top with the bean combo.
- Arrange the tomatoes, eggs, salmon, olives and capers on top in an attractive pattern.
- Great served with lemon wedges to squeeze. Serve immediately with small hot boiled potatoes.