This salad is on the lighter side making it an easy option for warmer days.
|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)|
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- 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.