Tikka Bean Salad

Tikka Bean Salad

From a magazine 

Serves 8
Per serving: 171 cals, 4 g fat

1 x 410 g tin kidney beans, drained and rinsed
1 x 410 g tin cannellini beans, drained and rinsed
1 x 410 g tin butter beans, drained and rinsed
1 cucumber, halved, deseeded and sliced
1 green pepper, sliced
3 spring onions, sliced
small bunch coriander, roughly chopped
1 small red onion, finely sliced

For the dressing
200 g Greek yogurt (using reduced fat or 0% Greek yoghurt will obviously reduce both the fat and cal content)
2 tsp Patak's tikka paste
squeese lemon juice


Mix together the dressing ingredients and season to taste.
In a separate bowl mix together the beans, cucumber, pepper & onions.
Toss in the dressing and garnish with coriander and onion.
If preparing in advance, add the herbs at the last minute so they don't wilt!