Nutrition Data (for entire salad)
Dietary Fibre: 34g
Ingredients (serves 5 as a snack or 2 as a main course)
340g new potatoes
400g tin Four Bean Salad (drained weight 240g)
250g pack frozen mixed vegetables (peas/sweetcorn/carrots)
20 green olives stuffed with parmesan cheese
450g tub fat free yoghurt
15g wholegrain mustard
- Boil or steam the potatoes in their skins for 20 minutes, then cool in cold water, drain and quarter.
- Mix the yoghurt with the mustard, stir in the frozen vegetables (no need to thaw), the whole green olives and the bean salad. Stir in the chopped potatoes.
- Chill and serve.