Butterbean, Avocado & Sun-Dried Tomato Salad

Serves: 2

You will need

Calorie controlled cooking spray
2 x 420g tins butterbeans,drained and rinsed
30g sun-dried tomatoes
1 avocado, peeled, stone removed, and cut into thin wedges
1 small red onion, thinly sliced
60g rocket
Small handful fresh flat-leaf parsley, roughly chopped

For the dressing

11⁄2 tbsp lemon juice
2 tsp olive oil
1 garlic clove, finely chopped



Directions

1 Mist a large nonstick frying pan with cooking spray and set over a medium heat. Add the butterbeans to the pan and cook, without stirring, for 2-3 minutes, until the beans begin
to brown. Quickly turn, then cook for a further minute before transferring to a large bowl. Let cool.

2 To make the dressing, whisk together the lemon juice, oil and garlic in a small jug and season to taste.

3 Add the tomatoes, avocado, onion, rocket and parsley to the bowl with the beans, drizzle over the dressing and gently toss to dress.

Recipe courtesy of Weight Watchers



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