PUMPKIN & RED KIDNEY BEAN SALAD
INGREDIENTS:
2 cups mixed salad leaves
4 marinated artichokes, quartered
1 red capsicum chargrilled, sliced
420g can Edgell Four Bean Mix, drained
1 ciabatta bread roll, sliced
1 garlic clove
1 teaspoon dried thyme
METHOD:
1. Place salad leaves on a serving platter and arrange artichokes, capsicum and Edgell Four Bean Mix on top.

2. Toast ciabatta bread and spray on one side with olive oil, rub with cut side of garlic and sprinkle with thyme. Place croutons amongst salad and serve.

SERVES: 4

PREPARATION: 15 mins

TIP: Salad can be garnished with shaved parmesan.

Nutrition Information Panel:
Nutrient Per Serve  
Energy 621kj  
Protein 7.7g  
Fat - total 0.8g  
     - saturated 0.07g  
Carbohydrate - total 23.8g  
     - sugars 3.2g  
Fibre 6.8g  
Sodium 372mg  



 
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