Beilage
Italian Grinder Dense Bean Salad
20 Min.Für 4Nutri-Score B€€
B
20 Min.
20 Min.Italian Grinder Dense Bean Salad
was Sie brauchen
Zutaten
red onion (halved and thinly sliced)Obst & Gemüse1 Stück
bell pepper (diced)Obst & Gemüse1 Stück
roasted red peppers (sliced)Vorräte100 g- tomatoes (sliced, salted)Obst & Gemüse300 g
homemade bruschetta (leftover, with tomatoes, garlic and basil)Frischeprodukte150 g
salt (to taste)Gewürze3 g- banana peppers (sliced, roughly chopped, with a little brine)Vorräte80 g
- chickpeas (canned, drained and rinsed)Vorräte480 g
salami (thin slices, cut into strips)Fleisch5 Stücke
black pepper (freshly ground)Gewürze1 g- oil and vinegar dressing (Italian-style)Vorräte15 ml
pro Portion
Nährwerte
254kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 11 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Rührschüssel
chef's knife
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the vegetables
- Slice the red onion and add it to a large bowl.
- Dice the bell pepper and slice the roasted red peppers, then add them to the bowl.
- Schritt 2
Salt the tomatoes
- Slice the tomatoes and add them to the bowl.
- Salt immediately so they release their juices.
- Schritt 3
Add the bruschetta and banana peppers
- Stir in the leftover bruschetta.
- Roughly chop the banana peppers and add them with a little of their brine.
- Schritt 4
Add the chickpeas and salami
- Drain and rinse the chickpeas, then add them to the bowl.
- Cut the salami slices into strips and add them, keeping it light.
- Schritt 5
Dress and marinate
- Season with black pepper and drizzle with the oil and vinegar dressing.
- Stir everything together, then let it marinate before serving.