Saturday, 6 May 2017

Red kidney beans, peas and ham hock salad

salads with leftovers

There are days when I don''t feel like cooking anything elaborate. I can just about throw some ingredients together in a semblance of a meal. Salads are very forgiving in a sense that you can layer them up with whatever you have in the kitchen, mixing fresh ingredients with tinned foods and other staples that you might find in the cupboard. In my case, I had some ham hock in the fridge, the remains of lentil sprout mix and half a bag of salad. It could have easily turned out differently - ham hock could be replaced by tinned tuna, lentil sprout mix by tinned chick peas etc.

Red kidney beans, peas and ham hock salad (serves 2)
1 tin of red kidney beans, rinsed and drained (240g drained weight)
80g frozen peas, cooked
3tbsp lentil sprouts mix
1/2 bag of mixed salad leaves with beetrout
50g shredded ham hock
3 cherry tomatoes, halved
1tsp English mustard
2tbsp olive oil
2tbsp cider vinegar
1tsp maple syrup

Open a tin of red kidney beans and rinse them in a colander under a running cold water. Drain well.
In a medium mixing bowl toss together beans, cooked peas, lentil sprouts mix, halved tomatoes and ham hock.
Divide the salad between two plates and arrange the bean-ham mix on top. Prepare a simple dressing from English mustard, olive oil, vinegar and maple syrup and drizzle it over the salad. Season with a little bit of salt, if you like.
Serve with bread.

light salads

And just because I used some odds and ends of packets in the fridge, I'm adding this recipe suggestion to #KitchenClearout linky hosted by Cheryl from Madhouse Family Reviews.

1 comment:

  1. I love colourful salads like this - and you cooked frozen peas so that still counts as cooking ! ;-)