Tomato, Blue Cheese and Kidney Bean Salad

A fresh vegetarian salad featuring kidney beans, tangy blue cheese, and homemade croutons on a bed of sliced tomatoes.

Vegetarian Healthy Quick High Protein Salad

Estimated Nutrition

Calories

542.4

kcal / serving

542.4 kcal total

Carbs

40.5g

per serving

40.5 g total

Fat

32.1g

per serving

32.1 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Danish Blue Cheese

crumbled

Fruits

squeeze

Lemon Juice

GrainsCereals

slice

White Crusty Bread

cut into cubes

LegumesPulses

Kidney Beans

tinned, drained

NutsSeeds

tbsp

Chives

chopped, fresh

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

dash for frying

Vegetables

0.25

piece

Onion

finely chopped

piece

Tomato

sliced

Method

Mix the kidney beans, onion, chives, and lemon juice in a small bowl.

Season the mixture with salt and pepper.

Heat olive oil in a pan and fry the bread cubes for 3 minutes until golden.

Place sliced tomato on a plate and top with the bean salad.

Scatter the blue cheese and toasted bread cubes over the top to serve.