Two-Bean Tofu Tomato Salad

“Summer time …. and the living is easy” – the sun is finally shining and lets face it, no one wants to be tied to the kitchen when you could be out and having fun.  This week we’ve got a summer salad to which  you can add your own twist.  Best of all?  It’ll take just 5 minutes … we think healthy food really should be living easy.

Serves : 1

Ingredients:

150 grams silken tofu

100 grams tinned red kidney beans (drained weight)

50 grams tinned butter beans (drained weight)

8 small cherry tomatoes (approx 10g each)

2 sprigs fresh coriander

30 mls balsamic vinegar

1 pinch sea salt

1 pinch black pepper

Instructions :

1. Drain the beans, dice or crumble the tofu, chop the coriander and halve the cherry tomatoes.
2. Place all the ingredients in a bowl, pour over the Balsamic vinegar, season well with sea salt and freshly ground black pepper.
3. Transfer the salad to a serving bowl(s) and eat immediately.

Chefs suggestion:
Not a fan of tofu?  Substitute with some crumbly feta or smooth goats cheese for a different taste.

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