Name Potato, Bean & Apple Salad


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Potato, Bean & Apple Salad


  • 227g/8 oz new potatoes in their skins, quartered
  • pinch of salt
  • 227g/8 oz canned red kidney beans, drained
  • 1 red dessert apple, diced & tossed in 1 tbsp lemon juice
  • 1 small yellow pepper, deseeded & diced
  • 1 shallot, sliced
  • 1/2 head fennel, sliced
  • mixed lettuce leaves
  • Dressing:
  • 1 tbsp red wine vinegar
  • 1 1/2 level tsp wholegrain mustard
  • 1 garlic clove, crushed
  • 2 tsp freshly chopped thyme

Place the potatoes in a saucepan and cover with water. Bring to the boil, add the salt and simmer for 15 minutes until tender. Drain, allow to cool and transfer into a mixing bowl. Stir in the beans, apple, pepper, shallot and fennel. In a separate bowl, combine all of the dressing ingredients together. Pour the dressing over the salad and stir well. Line a serving plate with the lettuce and spoon the salad over the top.

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