A potato and bean salad with a balsamic dressing, right or any occasion.
Prep time:15 mins
Cook time:1 mins
- ½ x 500g packet frozen Birds Eye Baby Beans
- 100g rocket leaves
- 6-8 cherry tomatoes, halved
- 750g can Edgell Tiny Taters, drained and potatoes halved
- 10 black olives
- ¼ cup prepared balsamic dressing
Cook frozen Birds Eye Baby Beans following packet directions, rinse in cold water and allow to cool. In a large bowl combine rocket leaves, cherry tomatoes, halved drained Edgell Tiny Taters, olives, and cooked beans.
Drizzle the salad with balsamic dressing and serve.
A 425g can drained John West Tuna can be added in Step 1.