Mixed bean salad with tofu

Ingredients

Quantity		Ingredient
3	ounces	90 g green beans trimmed and
		Sliced
2	ounces	60 g broad beans.
1		Shallot or 3 spring onions
		Finely chopped.
1		Stick celery finely chopped
		Quarter small red pepper
		Finely chopped.
3	ounces	90 g canned red kidney beans
		Rinsed and drained.
1	ounce	30 g firm tofu cubed.
		Few drops of lemon juice.
		Salt and pepper.
1	ounce	30 g fromage frais 8 per
		Cent fat.
2	teaspoons	Chopped fresh herbs: parsley
		Oregano, coriander, mint etc
		Sprigs of fresh herbs to
		Garnish

Directions

1. Place the green and broad beans in a saucepan with a little lightly salted water and cook for 8 minutes, or until tender. Drain and rinse with cold water.

2. Mix the cooked beans with the shallot or spring onions, celery, red pepper, kidney beans and tofu. Sprinkle with the lemon juice and season with salt and pepper. Transfer to a serving plate.

3. Place the fromage frais in a small bowl and mix in the chopped herbs, seasoning with a little salt and pepper. Serve with the salad and garnish with sprigs of fresh herbs.

Preparation 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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