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Tasty, colorful and full of goodness.
3 tbsps fresh mint, chopped
4 tbsps olive oil
2 tbsps black olives
1/2 cup sweet corn
1 <span class="measurestring" title="head, medium (6" dia)">head medium</span> lettuce
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> red onion
4 sprigs parsley, flat leaved
4 <span class="measurestring" title="large whole (3" dia)">large whole</span> tomatoes
1/2 cup red kidney beans, cooked
All ingredients (apart from lemons) should be finely chopped and placed in a large salad bowl.
Add olive oil, then grate the zest of the lemon and add to mix before juicing the lemons and adding the juice.
Mix thoroughly and enjoy!
Note: this recipe is a good have-in-fridge standby for snacking, a light lunch on its own, or perfect as a side dish with a main course.
in 1 serving of Turkish Salad.
, 51% carbs, 12% protein.
Calorie Counter 100% Free
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