Meatless Monday: Bean Salad with Roasted Vegetables

Recently I have been shocked by the amount of food we waste each year (see  

This recipe uses up any leftover roasted vegetables you may have.

Serves 2
You will need Leftover roast vegetables – mine were courgette, squash, pepper, red onion, beetroot and sweet potato (still using the beetroot harvest!).  They had been roasted with a sprinkling of rapeseed oil, garlic salt and mixed herbs.
1 can mixed beans
For the dressing
1 tbsp lemon juice
1 tbsp cider vinegar
1 tbsp organic extra virgin olive oil
sprinkle of pumpkin seeds

Combine the beans and roasted vegetables.  Mix the ingredients for the dressing and stir through.  Serve with tacos or pittas and a salad.  

You could also make leftover roasted vegetables into a soup with some stock, use in a rice salad or a quinoa salad.  Let me know if you have any other ideas.

Janet x

Recipe Copyright © 2015 40plusandalliswell

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