Give simple salads a fresh spin with barbecued Italian sausage and cannellini beans.
Ingredients
- 600g Italian sausages
- 350g small green beans, trimmed
- 400g can cannellini beans, drained, rinsed
- 4 vine-ripened tomatoes, cut into wedges
- 1/3 cup flat-leaf parsley leaves, roughly chopped
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- Crusty Italian-style bread, to serve
Method
- Step 1Preheat a greased barbecue plate on medium heat. Cook sausages, turning occasionally, for 8 to 12 minutes or until cooked through. Transfer to a board. Slice diagonally. Set aside for 15 minutes to cool.
- Step 2Meanwhile, cook green beans in a saucepan of boiling water for 2 minutes or until bright green. Drain. Refresh in cold water. Pat dry and allow to cool.
- Step 3Combine all beans, tomatoes, parsley and sausages on a serving platter. Whisk oil, vinegar and salt and pepper in a small bowl. Whisk until well combined. Drizzle dressing over salad. Toss to combine. Serve with crusty bread.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
2268 kj
Energy
38g
Fat Total
12g
Saturated Fat
10g
Fibre
27g
Protein
98mg
Cholesterol
864.11mg
Sodium
7g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Annette Forrest
- Image credit: Louise Lister
- Publication: Super Food Ideas
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