Ingredients
- 200 g Jersey Royal potatoes, cooked and halved
- 100 g cooked frozen baby broad beans
- 400 g can Borlotti beans, rinsed and well drained
- 410 g can Cannellini beans, rinsed and well drained
- 10 cherry tomatoes, halved
- 1 small head Romaine lettuce, finely shredded
Dressing
- 3 tbsp Balsamic vinegar
- 3 tbsp white wine vinegar
- 4 tbsp extra virgin olive oil
- pinch salt
- pinch freshly milled black pepper
- 4 tbsp parsley, roughly chopped
- 150 g Gorgonzola cheese, roughly grated
- 1 small red onion, peeled and finely sliced
Instructions
- Place all the vegetables and potatoes into a deep bowl.
- Next make the dressing by adding the vinegars and the oil to a large bowl and whisk well, season well with salt and pepper.
- Add the Gorgonzola, parsley and onion to the dressing and mix well but carefully again.
- Mix well and serve straight away.
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Nutrition Facts
Mixed Beans & Potato Salad with Gorgonzola Dressing
Amount per Serving
Calories
515
% Daily Value*
Fat
26
g
40
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
28
mg
9
%
Sodium
1000
mg
43
%
Potassium
824
mg
24
%
Carbohydrates
52
g
17
%
Fiber
15
g
63
%
Sugar
5
g
6
%
Protein
23
g
46
%
Vitamin A
1451
IU
29
%
Vitamin C
28
mg
34
%
Calcium
332
mg
33
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
