White-Bean Salad



Grab This:


½ tbsp. red-wine vinegar

2 tbsp. extra-virgin olive oil

½ red cabbage

2 baby marrows

410g can cannellini beans, drained and rinsed

410g butter beans, drained and rinsed

½ red onion, finely chopped

100g stale unsliced bread, torn into small chunks

125g ball low-fat mozzarella, torn into small pieces

Handful of basil leaves, chopped


Throw it together like this:


  1. Whisk the red-wine vinegar and olive oil together with plenty of seasoning and a splash of water in a small bowl to make the dressing.
  2. Cut out and discard the tough core from the cabbage and shred the leaves into a large bowl. Peel baby marrows into ribbons and add to the cabbage bowl. Add the rest of the ingredients, top with dressing and toss well before serving.


You can add chicken or beef strips or bacon to make this salad a meal! Enjoy with a glass of Tall Horse!


~ by tallhorsewines on September 18, 2012.

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