Serves 4

200g kidney beans Ardo
200g chickpeas Ardo
200g soybeans Ardo
200g carrot strips Ardo
200g oven dried tomatoes Ardo
2 tsp red chilli Ardo
125g Mix Salsa Mexicana Ardo
50g spring onions Ardo
50ml rapeseed oil, white balsamic vinegar, sea salt, sugar




  1. Thaw all the ingredients in a suitable bowl, then add the vinegar, oil and two pinches of sugar and mix well.
  2. Season with the sea salt and allow to marinate for around 30 mins.
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