Beef and Bean Salad

This is a lovely Italian salad that can be served with other cooked meats such as chicken or lamb.

By Caroline Marson
Cookery advisor

All recipes by Caroline Marson

Ingredients

Serves 4
  • 400g can cannelloni beans, drained
  • 2 garlic cloves, peeled and crushed
  • 1 red onion
  • 400g leftover beef cut into strips
  • Ground Black peppercorns
  • Virgin Olive oil
  • 1 tablespoon Balsamic vinegar
  • Pinch Dried chilli flakes
  • Salt
  • Roughly chopped basil or oregano Herbs

Instructions

  1. Put drained cannellini beans, crushed garlic clove, chilli flakes and red onion into a baking dish.
  2. Cover with foil and cook at 200°C (400°F) mark 6 for 25 minutes.
  3. Remove and cool slightly. Drizzle over extra virgin olive oil, a good slug of balsamic vinegar and sprinkle over a few basil or oregano sprigs.
  4. Slice the left over beef into slices and serve with the warm bean salad.
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