- Prep Time:10 mins
- Cook Time:N/A
Rocket & Bocconcini Salad
+1 Kidney Beans
This deconstructed salad tastes even better than it looks! The added red kidney beans make this one a bit more filling, so it’s ideal to have for lunch or to serve as a side. Mix it up and pour over dressing right before you’re ready to eat for a hit of tastiness!
Original recipe by LEGGO’S | 1.9.15
+1 1 CAN (420g) EDGELL NO ADDED SALT RED KIDNEY BEANS
- 50g sachet No Added Salt Leggo’s Tomato Paste
- 2 tablespoons red wine vinegar
- ⅓ cup olive oil
- 1 teaspoon sugar
- 2 cups rocket leaves
- 2 cups baby spinach leaves
- 250g punnet cherry tomatoes, halved
- ¾ cup baby bocconcini
- 1 small red onion, thinly sliced
- 1 avocado, sliced
Combine Leggo’s Tomato Paste, vinegar, oil and sugar in a screwtop jar and shake until well combined.
Combine remaining ingredients in a large bowl.
ADD DRAINED AND RINSED EDGELL NO ADDED SALT RED KIDNEY BEANS.
Gently toss through dressing or drizzle over the salad. Serve immediately.
Tomato dressing can be made a day ahead and stored in the refrigerator until required. Stand at room temperature for 10 minutes before using.
Healthy Tip: The more vegetables the better! Add more of your favourites like asparagus or capsicum.