Recipe - Mixed Bean Salad With Tofu

3 ounce 90 g green beans trimmed and
Sliced
2 ounce 60 g broad beans.
1 Shallot or 3 spring onions
Finely chopped.
1 Stick celery finely chopped
Quarter small red pepper
Finely chopped.
3 ounce 90 g canned red kidney beans
Rinsed and drained.
1 ounce 30 g firm tofu cubed.
Few drops of lemon juice.
Salt and pepper.
1 ounce 30 g fromage frais 8 per
Cent fat.
2 teaspoon Chopped fresh herbs: parsley
Oregano, coriander, mint etc
Sprigs of fresh herbs to
Garnish

1. Place the green and broad beans in a saucepan with a little lightly
salted water and cook for 8 minutes, or until tender. Drain and rinse with
cold water.

2. Mix the cooked beans with the shallot or spring onions, celery, red
pepper, kidney beans and tofu. Sprinkle with the lemon juice and season
with salt and pepper. Transfer to a serving plate.

3. Place the fromage frais in a small bowl and mix in the chopped herbs,
seasoning with a little salt and pepper. Serve with the salad and garnish
with sprigs of fresh herbs.

Preparation 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini