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Dense Bean Salad with Miso Vinaigrette
30 Min.Für 5Nutri-Score A€€
A
30 Min.
30 Min.Dense Bean Salad with Miso Vinaigrette
rezept von
Make This With Ashley
@ashley.hoskins
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
baby cucumbers (chopped into bite-size pieces)Obst & Gemüse250 g
sugar bomb tomatoes (left whole)Obst & Gemüse150 g
Great Northern beans (canned, drained and rinsed)Vorräte400 g- chickpeas (canned, drained and rinsed)Vorräte400 g
chicken cutlets (grilled and chopped)Fleisch4 Stücke
feta cheese (crumbled)Milchprodukte100 g- lemon juice (freshly squeezed)Obst & Gemüse120 ml
- red wine vinegarVorräte60 ml
extra virgin olive oilVorräte80 ml- white miso pasteVorräte45 g
dried oreganoGewürze3 g
sea saltGewürze5 g
garlic powderGewürze3 g
garlic (peeled)Obst & Gemüse2 Stücke- nutritional yeastVorräte15 g
pro Portion
Nährwerte
433kcal
- Kohlenhydrate
- 35 g
- Eiweiß
- 26 g
- Fett
- 21 g
was Sie verwenden
Utensilien
Rührschüssel
jar- Grill
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the vegetables
- Wash and chop the baby cucumbers into bite-size pieces.
- Add the cucumbers and the whole sugar bomb tomatoes to a large bowl.
- Schritt 2
Add beans and chicken
- Drain and rinse the Great Northern beans and chickpeas, then add them to the bowl.
- Chop the grilled chicken cutlets and add them in.
- Crumble the feta over the salad.
- Schritt 3
Make the miso vinaigrette
- Combine the lemon juice, red wine vinegar, olive oil, white miso paste, dried oregano, sea salt, garlic powder, garlic and nutritional yeast in a jar.
- Seal with the lid and shake until emulsified.
- Schritt 4
Dress and store
- Pour about half of the vinaigrette over the salad and toss until everything is well coated.
- Divide into meal prep containers and refrigerate.