Three-bean tikka salad recipe
Three-bean tikka salad recipe
An update on a traditional three bean salad, this makes a great picnic dish.
Preparation time: 10 minutes
Serves 6 to 8
100ml (4fl oz) 0% Greek yogurt
1tbsp tikka paste
juice ½ lemon
1 x 410g tins each of kidney beans, butter beans and cannellini beans, drained and rinsed
1 red onion, sliced
3 spring onions, finely sliced
large handful coriander, leaves chopped
Combine the yogurt with the tikka paste and lemon juice, and season well.
Mix with the other ingredients and leave for 30 minutes to allow the flavours to combine.
Serve immediately, or leave overnight in the fridge and allow to come back to room temperature before serving.
Per serving: 175-132 calories, 2-1g fat (0.2-0.1g saturated), 28-21g carbohydrate
w&h tip
You can substitute the tikka paste for korma paste, which is much milder. In fact, this is such a versatile salad, you could add a little chopped mint and parsley too. We particularly like Patak’s pastes. For a fruity addition, try stirring in 2 tablespoons of mango chutney.
