Try this gluten-free, vegan salad with filling beans and fresh watercress for a quick, light mealIngredients:
2 x 400g can cannellini beans
1 lemon, zested and juiced
250g pack sundried tomatoes and olives
Drain and rinse the beans, then combine in a bowl with the watercress, zest and juice of the lemon, tomatoes and olives, including the oil from the pack.
Toss well and season to taste.