Name: Cavolo Nero, Butter Beans, Kalamata & Oregano Salad
Cook time: 20 min
Yield: 2-4
Ingredients: 50g/2oz cavolo nero, torn or roughly shredded; 200g/7oz tinned butter beans or kidney beans, rinsed and drained (or use any good-quality bean); 50g/2oz kalamata olives, pitted and halved; 150g/5oz cherry tomatoes, halved; 20g/3/4oz sun-dried tomatoes, roughly chopped; 1 small red onion, thinly sliced; 50g/2oz fresh flat-leaf parsley, chopped; 50g/2oz fresh coriander, chopped; 10g/1/3oz fresh oregano, chopped; For the oregano dressing; 70ml/21/2fl oz extra virgin olive oil; 2 tbsp lemon juice; 1 tbsp sherry vinegar; 1 tsp Dijon mustard; 1 garlic clove, grated; 1 tbsp dried oregano; 1 tsp sea salt; 1 tsp freshly ground black pepper

VMG Recipes