Beilage
Dense Bean Salad
15 Min.Für 4Nutri-Score A€
A
15 Min.
15 Min.Dense Bean Salad
was Sie brauchen
Zutaten
pinto beans (canned, drained and rinsed)Vorräte240 g- black beans (canned, drained and rinsed)Vorräte240 g
- cannellini beans (canned, drained and rinsed)Vorräte240 g
- kidney beans (canned, drained and rinsed)Vorräte240 g
corn (canned, drained)Vorräte240 g
cucumber (diced)Obst & Gemüse0,5 Stücke
red onion (finely diced)Obst & Gemüse0,5 Stücke
olive oilVorräte60 ml
lemon (juiced)Obst & Gemüse2 Stücke
honeyVorräte15 ml
saltGewürze3 g
black pepper (ground)Gewürze1 g
paprikaGewürze2 g
cumin (ground)Gewürze2 g
chili powderGewürze1 g
onion powderGewürze2 g
garlic (minced)Obst & Gemüse2 Stücke
pro Portion
Nährwerte
425kcal
- Kohlenhydrate
- 53 g
- Eiweiß
- 16 g
- Fett
- 17 g
was Sie verwenden
Utensilien
Rührschüssel
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Combine the beans and vegetables
- Toss the pinto beans, black beans, cannellini beans and kidney beans into a large bowl.
- Add the corn, cucumber and red onion and mix well.
- Schritt 2
Make the dressing
- Whisk the olive oil, lemon juice and honey together.
- Season with salt, pepper, paprika, cumin, chili powder, onion powder and garlic.
- Schritt 3
Toss and serve
- Pour the dressing over the salad and mix until everything is coated.
- Serve right away or keep chilled for lunches during the week.