Beilage
Cold Bean Salad with Lemon Vinaigrette
20 Min.Für 6Nutri-Score A€
A
20 Min.
20 Min.Cold Bean Salad with Lemon Vinaigrette
was Sie brauchen
Zutaten
light red kidney beans (canned, drained)Vorräte400 g- cannellini beans (canned, drained)Vorräte800 g
- chickpeas (canned, drained)Vorräte400 g
cucumber (quartered and thinly sliced)Obst & Gemüse0,5 Stücke
cherry tomatoes (halved)Obst & Gemüse150 g
red onion (finely chopped)Obst & Gemüse0,3 Stücke- green onions (sliced)Obst & Gemüse4 Stücke
avocado (diced)Obst & Gemüse1 Stück
olive oilVorräte60 ml- red wine vinegarVorräte30 ml
- balsamic vinegarVorräte10 ml
lemon (juiced)Obst & Gemüse1 Stück
saltGewürze3 g
black pepperGewürze1 g
garlic powderGewürze3 g
onion powderGewürze3 g- Italian seasoningGewürze3 g
pro Portion
Nährwerte
305kcal
- Kohlenhydrate
- 35 g
- Eiweiß
- 12 g
- Fett
- 13 g
was Sie verwenden
Utensilien
Seiher
Rührschüssel
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Drain the beans
- Open the cans of kidney beans, cannellini beans and chickpeas.
- Drain and rinse them well in a colander.
- Schritt 2
Prepare the vegetables
- Quarter the cucumber and slice it thinly.
- Halve the cherry tomatoes.
- Chop the red onion and slice the green onions.
- Dice the avocado.
- Schritt 3
Make the vinaigrette
- Whisk the olive oil, red wine vinegar and balsamic vinegar together.
- Squeeze in the lemon juice.
- Season with salt, pepper, garlic powder, onion powder and Italian seasoning.
- Schritt 4
Combine the salad
- Put the beans and vegetables in a large bowl.
- Pour over the vinaigrette and toss to coat everything evenly.
- Schritt 5
Chill and serve
- Refrigerate the salad before serving.
- Keeps well for 2 to 3 days.