Login to Save Like

Ingredients

• 50 g (1¾ oz) thin green beans, trimmed and halved crossways
• 3 tbsp extra virgin olive oil
• 2 tsp wine vinegar
• 2 tsp wholegrain mustard
• 1 garlic clove, crushed
• 2 oranges
• 1 can red kidney beans, about 420 g, drained and rinsed
• ½ small red onion, finely chopped
• 30 g (1 oz) watercress sprigs, tough stalks discarded
• 50 g (1¾ oz) bresaola or German salami, cut into wide strips
• 4 large radicchio leaves
• salt and pepper

Description

Crisp, Richly Coloured Radicchio Leaves Make The Perfect Edible Holders For This Tangy Bean And Mustard Salad That Is Bursting With Vitamins, Minerals And Fibre. Serve These Salad Cups As A Substantial First Course Or, With Plenty Of Fresh Crusty Bread, A

All Recipes UK