Beef and Bean Salad

Great for lunch

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 show imperial units

Serves 4
  • 2 garlic cloves, peeled and crushed
  • A pinch of chilli flakes
  • 1 red onion
  • Extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Basil or oregano
  • Salt
  • Pepper
  • 400g leftover beef cut into strips
  • 400g can cannellini Beans

Instructions

  1. Put the cannellini beans, 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 olive oil, a good slug of balsamic vinegar and sprinkle over a few basil or oregano sprigs, salt and pepper.
  4. Slice the left over beef into slices and serve with the warm bean salad.
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