Mushroom Bean Salad

350 g/12 oz cooked flageolet beans
450 g/1 lb small button mushrooms, wiped and
trimmed
1/2 red pepper, cored, deseeded and finely
chopped
4 spring onions, trimmed and chopped
Dressing:
175 ml/6 fl oz plain low-fat yogurt
5 tablespoons reduced-calorie mayonnaise
2 tablespoons snipped chives
salt
freshly ground black pepper
spring onion tassels, to garnish

Mix the flageolet beans with the mushrooms, red pepper and spring onions in a serving bowl.

To make the dressing, mix the yogurt with the mayonnaise, half of the chives, and salt and pepper to taste, blending well. Drizzle the dressing over the salad and chill until required. Serve the salad sprinkled with the remaining chives, then garnish with the spring onions.

SERVES 4