Recetas (70)
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- 1/4 cup Extra Virgin Olive Oil
- 1 whole Lemon, Juiced
- 1 clove Garlic, Minced
- to taste Salt And Pepper,
- 350 g risoni pasta, cooked
- 1 cup Red Grape Or Cherry Tomatoes
- 1 cup Yellow Grape Or Cherry Tomatoes
- 1 cup Kalamata Olives, Halved
- 1 cup Crumbled Feta Cheese
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- 1 can cannellini beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1/2 Spanish onion, chopped fine (about 3/4 cup) soaked in water to take the edge off the onion
- 2 celery stalks, chopped fine (about 1 cup)
- 1 cup loosely packed, fresh, finely chopped flat-leaf parsley
- 1 tsp fresh chopped rosemary
- Dressing
- 1/3 cup apple cider vinegar
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- 1 can kidney beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1/2 cucumber, finely diced
- 3/4 cup feta, crumbled
- 1 cup chopped of cilantro or parsley
- 1/2 cups chopped celery or green onions
- Dressing
- 1/2 lime's juice
- 2 tbsp olive oil
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- 2 cans Cannellini beans
- 1 1/2 cups diced seeded tomatoes
- 1 cup thinly sliced red onion
- 1/2-1 tablespoon finely chopped red chili
- 1 cup green diced pepper
- 4 cloves garlic chopped
- 2 radish sliced thinly
- Sea salt and black pepper
- Dressing
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- 2 x 400g cans cannellini beans, drained, rinsed
- 400 g can chickpeas, drained, rinsed
- 400 g can lentils, drained, rinsed
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped fresh chives
- Dressing
- 2 teaspoons finely grated lemon rind
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
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- 1 1/2 cups dried lima beans
- 1 cup English diced cucumber
- 1 cup diced tomatoes
- 1 cup thinly sliced bell pepper
- 1 cup thinly sliced Spanish onion
- 4 garlic cloves, mashed
- 2 tsp salt
- 1/4 cup freshly squeezed lemon juice
- 4 tsp sherry vinegar
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- 2 large cucumbers, peeled and diced
- 350 g tomatoes, diced
- 2 hard boiled eggs, chopped
- 1 cup crumbled feta cheese
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1/2 tsp freshly ground black pepper
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- 180 grams tri-coloured pasta
- 1 medium tomato
- 2 free range eggs
- 2 cans tuna
- 5 black olives
- 5 green olives
- Oregano
- Dressing
- 1 1/2 tbsps extra virgin olive oil
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- 3/4 cup uncooked risoni
- 1/4 teaspoon grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon minced garlic
- 1 teaspoon honey
- 1/2 cup corn
- 1/2 cup red bell pepper, chopped
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- 200 g punnet of cherry or grape tomatoes
- 3 cloves garlic
- olive oil spray
- 400 g can borlotti beans, drained and rinsed
- 220 g tub of cherry bocconcini cheese, drained, rinsed and sliced
- 70 g baby rocket
- 1/4 cup fresh basil leaves, torn
- 1 tbs light olive oil
- 1/2 tbs balsamic vinegar
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