Pear and Bean Salad
Print recipe
| Serves | 4-6 |
| Prep time | 20 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Salad |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Picnic |
Low Chemical Pear and Bean Salad.
Ingredients
- 1 clove garlic (crushed)
- 30ml water
- 1/2 teaspoon sugar
- 1/4 teaspoon ground sea salt
- 30ml sunflower oil
- 3/4 teaspoons citric acid
- 1 tin bean mix (400g, drained and rinsed)
- 1/2 stalk celery (finely chopped)
- 4 pear halves (fresh or tinned, chopped)
- 1/2 cup mung bean sprouts or finely shredded lettuce
- 1/2 cup cooked green beans (sliced)
- 4 spring onion (finely chopped)
Optional
- 1 tablespoon poppy seeds
Directions
| 1. | Combine the pears, mung beans, lettuce, green beans, shallots, bean mix and celery in a large bowl and gently mix together. |
| 2. | To make the dressing, combine the sunflower oil, citric acid, sugar, salt, garlic and water in a small jar. With the lid on, shake well to combine. |
| 3. | Pour the dressing over the vegetables and chill before serving. |
| 4. | Optional – sprinkle with poppy seeds just before serving. |
Note
Low Chemical / Failsafe
