Curry Bean Salad

Nutritional Information:

Energy 132kcals

Carbohydrates 9.4g

of which
sugars

1.9g

Protein 5.7g

Fat 7.9g

Method:

Rinse and drain the tinned beans and chickpeas. Add into a medium bowl.
Add remaining ingredients except walnuts to the bean mix. Stir well.
Top with walnuts and toss lightly.

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Ingredients:

114g tinned kidney beans
114g tinned chickpeas
57g tinned sweetcorn
45g small florets of raw broccoli
¼ finely chopped medium onion
¼ tsp ground curry powder
75g Curried tahini sauce
Salt and ground black pepper to taste
14g walnuts, chopped

Chef’s Tips:

Serve chilled. Garnish with parsley or other herbs if desired.
Use as filling with flat breads

Disclaimer

This recipe has been specifically designed for the dietary management of Glycogen Storage Disease. Refer to labels for allergen and other product information.

Curry Bean Salad

Recipe makes:

Preparation time:

Nutritional Information:

Method:

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