Recipes/

Bean, tomato and radish salad

Health services Workplaces & Tertiary education Sport & recreation
Allergen – None.
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bean, tomato and radish salad on a plate served next to a slice of bread
g Best choice VG Vegan Main meal Snack
Ingredients
Serves
people
Method
  1. Heat the oil in a pot and caramelise the onion, garlic and oregano. Add the vinegar, bring to the boil and turn off, remove from the heat and cool completely.
  2. In a bowl put the tomato, beans and zucchini, pour ½ of the dressing over and toss, let sit for 5 minutes. Just before serving pour the remaining dressing over the lettuce and toss, put on to plates and top with the tomato mix. Finish with the radish slices and the chopped parsley.

Nutritional information

Nutrient Per serve Per 100g
Weight (g) 279.79 100.00
Energy (kJ) 380.40 135.96
Protein (g) 3.90 1.39
Total fat (g) 4.17 1.49
Saturated fat (g) 0.42 0.15
Carbohydrate (g) 6.62 2.37
Sugars (g) 6.04 2.16
Dietary fibre (g) 4.85 1.73
Sodium (mg) Estimation only 25.26 9.03
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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