Beilage
Antipasto Three-Bean Salad
20 Min.Für 8Nutri-Score B€€
B
20 Min.
20 Min.Antipasto Three-Bean Salad
was Sie brauchen
Zutaten
canned beans (garbanzo, kidney, cannellini) (rinsed and drained)Vorräte1,3 kg- artichoke hearts (drained and roughly chopped)Vorräte425 g
- roasted red peppers (drained and roughly chopped)Vorräte340 g
- pepperoncini rings (roughly chopped)Vorräte120 g
cherry tomatoes (quartered)Obst & Gemüse150 g
red onion (diced)Obst & Gemüse100 g
parsley (chopped)Obst & Gemüse30 g
low-moisture part-skim mozzarella (cubed)Milchprodukte115 g
Parmesan cheese (shredded)Milchprodukte55 g
extra-virgin olive oilVorräte60 ml- red wine vinegarVorräte30 ml
- lemon juice (freshly squeezed)Obst & Gemüse30 ml
honey or agave nectar (optional)Vorräte10 ml
dried oreganoGewürze3 g
garlic (minced)Obst & Gemüse1 Stück
salt (to taste)Gewürze3 g
black pepper (to taste)Gewürze1 g
pro Portion
Nährwerte
188kcal
- Kohlenhydrate
- 22 g
- Eiweiß
- 8 g
- Fett
- 8 g
was Sie verwenden
Utensilien
Rührschüssel
jar
Schritt für Schritt
Zubereitung
- Schritt 1
Combine the salad ingredients
- Place the rinsed beans, chopped artichoke hearts, roasted red peppers, pepperoncini, cherry tomatoes, red onion and parsley in a large bowl.
- Add the cubed mozzarella and shredded Parmesan.
- Schritt 2
Make the dressing
- Combine the olive oil, red wine vinegar, lemon juice, honey, dried oregano and minced garlic in a jar.
- Season with salt and pepper, then shake until combined.
- Schritt 3
Toss and serve
- Pour the dressing over the salad and toss everything together.
- Serve right away or keep in the fridge for meal prep.
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