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INGREDIENTS:
400g can Edgell Four Bean Mix – No Added Salt, drained
2 medium carrots, cut into match sticks
1 cup fresh flat leaf parsley leaves
1 tablespoon honey
1 tablespoon lemon juice
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
METHOD:
1. Toss drained Edgell Four Bean Mix, carrot and parsley together.
2. Heat honey over hot water or in the microwave to make runny. Stir in lemon juice, cumin and cinnamon. Drizzle over salad and toss well.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: none required
TIP: 2 teaspoons of red wine vinegar or raspberry vinegar may be added to the dressing.
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