Beilage
Four-Bean Salad with Honey-Lime Dressing
20 Min.Für 6Nutri-Score A€
A
20 Min.
20 Min.Four-Bean Salad with Honey-Lime Dressing
was Sie brauchen
Zutaten
garbanzo beans (canned, drained and rinsed)Vorräte400 g- kidney beans (canned, drained and rinsed)Vorräte400 g
- Great Northern beans (canned, drained and rinsed)Vorräte400 g
- black beans (canned, drained and rinsed)Vorräte400 g
corn (canned, drained and rinsed)Vorräte340 g
cucumber (diced)Obst & Gemüse1 Stück
red bell pepper (diced)Obst & Gemüse1 Stück- orange bell pepper (diced)Obst & Gemüse1 Stück
red onion (finely diced)Obst & Gemüse0,5 Stücke
olive oil (for the dressing)Vorräte60 ml
honey (for the dressing)Vorräte30 ml
limes (juiced)Obst & Gemüse2 Stücke
chili powder (for the dressing)Gewürze3 g
cumin (ground, for the dressing)Gewürze2 g
paprika (for the dressing)Gewürze2 g
salt (to taste)Gewürze3 g
black pepper (to taste)Gewürze1 g
pro Portion
Nährwerte
322kcal
- Kohlenhydrate
- 43 g
- Eiweiß
- 12 g
- Fett
- 11 g
was Sie verwenden
Utensilien
Dosenöffner
Seiher
Rührschüssel ×2
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Rinse the beans and corn
- Open the cans of garbanzo beans, kidney beans, Great Northern beans, black beans and corn.
- Rinse them well under cold water and add them to a large bowl.
- Schritt 2
Chop the vegetables
- Dice the cucumber, the red and orange bell peppers and the red onion.
- Add all the chopped vegetables to the bowl with the beans.
- Schritt 3
Make the dressing
- In a small bowl, combine the olive oil, honey, lime juice, chili powder, cumin, paprika, salt and pepper.
- Whisk everything together until well blended.
- Schritt 4
Toss and serve
- Drizzle the dressing over the salad.
- Mix everything together until evenly coated and serve.
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