Bean, cranberry and kale salad with a zingy lemon and mint dressing

Full of fresh, feel-good flavours that everyone will love!

Prep time:

Cooking time:

Serves:

Ingredients

1x400g can of black beans, drained

80g curly kale, rinsed and chopped

140g canned chickpeas (drained weight)

50g dried cranberries, roughly chopped

50g cooked edamame beans

50g cooked red quinoa

1 tbsp chopped fresh mint

1.5 tbsps white wine vinegar

zest and juice of 2 lemons

1 tsp wholegrain mustard

1 tsp flax seeds

1 tsp rapeseed oil or olive oil

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Place the vinegar, mustard, oil, lemon juice, zest, flaxseeds and mint in a mixing bowl and mix to create the dressing.

Add all of the remaining ingredients and stir gently to combine. Leave for 10 minutes to rest before serving or for an hour in the fridge.

Flavour enhances if left to marinate in the fridge for an hour before serving.

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