Whip up this simple recipe for Pea, Butterbean and Walnut Salad – with a sweet honey and mint dressing
1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained and sliced
1 x 410 g can Rhodes Quality Butterbeans, drained
100 g Feta, crumbled
100 g Toasted walnuts
For the dressing:
125 ml (½ cup) Rhodes Quality 100% Orange Juice
30 ml (2 Tbsp.) Rhodes Quality Honey
15 ml (1 Tbsp.) White wine vinegar
90 ml Olive oil
30 ml (2 Tbsp.) Chopped mint
Arrange the salad ingredients onto a large serving platter.
Whisk together the dressing ingredients then drizzle the dressing over the salad ingredients before serving.
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Recipe created by chef Zola Nene. For more recipe suggestions visit: www.rhodesquality.com .