Bean salad with yogurt: Submitted by: Jimmy | Date Added: 9 Apr 2012
Listed in: Salads

1/2 pound green beans (250 g)
1 can red kidney beans (19 ml onces/549)
1 can white beans (19 ml onces/549)
1 can of lentils in natural (19 ml onces/549)
1 jar of artichoke hearts in dressing (16 ml onces/170)
15 small mushrooms (150 g)
5-6 green onions
A heart of lettuce

For the sauce:

250 g plain yogurt
1/2 lemon
1 or 2 tablespoons. teaspoon Dijon mustard
A large handful of fresh basil
Salt and black pepper

Bring a saucepan of water to a boil. Remove stems and wash beans. Cut in half. Bake 8 minutes: they should be just tender. Place under cold water and drain.

Rinse beans and lentils. Drain on a cloth.

Drain the artichoke hearts on paper towels. Cut into four. Clean and slice mushrooms. Remove stems, wash and chop green onions.

Prepare the sauce: Pour the yogurt into a bowl, squeeze the lemon on top, add the mustard and mix.

Wash the basil. Reserve a few sprigs for garnish. Chop the rest over the sauce. Salt and pepper.

Wash and drain lettuce. Arrange in a dish. Add all vegetables to the yogurt sauce. Pour in the center of the dish and garnish with reserved basil.

Note: you can add peeled shrimp or cubes of cheese, ham, chicken or turkey.

Makes 4 servings

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