Beilage
Dense Bean Salad
20 Min.Für 4Nutri-Score A€
A
20 Min.
20 Min.Dense Bean Salad
rezept von
Nisha Melvani MS, RD
@cookingforpeanuts
3 Rezepte
4 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
kidney beans (cooked, rinsed and drained)Vorräte250 g- lentils (cooked, rinsed and drained)Vorräte250 g
- black beans (cooked, rinsed and drained)Vorräte250 g
- capers (drained)Vorräte30 g
shallot (finely chopped)Obst & Gemüse1 Stück
pumpkin seeds (toasted)Nüsse & Samen40 g
lemon juice (freshly squeezed)Obst & Gemüse45 ml
Dijon mustardVorräte15 ml
maple syrupVorräte10 ml
garlic (minced)Obst & Gemüse1 Stück
saltGewürze3 g
black pepper (freshly ground)Gewürze1 g
pro Portion
Nährwerte
247kcal
- Kohlenhydrate
- 36 g
- Eiweiß
- 13 g
- Fett
- 6 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Rinse the beans
- Rinse and drain the kidney beans, lentils and black beans.
- Place them in a large mixing bowl.
- Schritt 2
Make the oil-free dressing
- Whisk the lemon juice, Dijon mustard, maple syrup, minced garlic, salt and pepper in a small bowl until smooth.
- Schritt 3
Assemble the salad
- Add the chopped shallot and capers to the beans.
- Pour over the dressing and toss well to coat.
- Schritt 4
Finish with pumpkin seeds
- Scatter the toasted pumpkin seeds over the salad just before serving for crunch.
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