Kidney Bean Salad, Green Beans and Choi Sum

simgle portion
edited for preference and to correct

195g tinned Kidney beans
1 Albumen, from 8min boiled egg, chopped
garlic, chopped
pepper(gr)
tarragon, large stems removed
100g Mini Red Cos Lettuce, sliced medium thin
lemon
30g Wensleydale, sliced thin or crumbled
30ml Sunflower Oil
150g Dwarf Green Beans, whole, parboiled 10min, adding cold water to stop cooking
40g toasted flaked Almonds
125g Choi Sum, stems sliced to about the same as thin beans, leaves sliced medium

GREEN BEANS (15min) CHOI SUM (15min)
In large frypan, stirred the Choi Sum stems into 10ml Sunflower Oil and the Green Beans also into 10ml Sunflower Oil. Fried both 15min in all.
10min before the end added the leaves to the Choi Sum
1min before the end added the Almonds to the Green Beans.

WARM KIDNEY BEAN SALAD (10min)
In another large frypan stirred the Kidney Beans/tarragon/pepper and the Albumen separately into about 10ml Sunflower Oil, keeping a little of the Oil aside. Fried both 10min in all.
5min before the end added the remaining Oil to the pan and let the garlic blond in that before stirring into the Beans
At the end of cooking stirred in the Lettuce, Cheese and a squeeze of lemon while still on the hob, to warm a little.

Complete protein 20.5g
Saturated fats 11.1g