Guarnición
Antipasto Three-Bean Salad
20 minPara 8Nutri-Score B€€
B
20 min
20 minAntipasto Three-Bean Salad
lo que necesita
Ingredientes
canned beans (garbanzo, kidney, cannellini) (rinsed and drained)Despensa1,3 kg- artichoke hearts (drained and roughly chopped)Despensa425 g
- roasted red peppers (drained and roughly chopped)Despensa340 g
- pepperoncini rings (roughly chopped)Despensa120 g
cherry tomatoes (quartered)Frutas y verduras150 g
red onion (diced)Frutas y verduras100 g
parsley (chopped)Frutas y verduras30 g
low-moisture part-skim mozzarella (cubed)Lácteos115 g
Parmesan cheese (shredded)Lácteos55 g
extra-virgin olive oilDespensa60 ml- red wine vinegarDespensa30 ml
- lemon juice (freshly squeezed)Frutas y verduras30 ml
honey or agave nectar (optional)Despensa10 ml
dried oreganoEspecias3 g
garlic (minced)Frutas y verduras1 pieza
salt (to taste)Especias3 g
black pepper (to taste)Especias1 g
por ración
Nutrición
188kcal
- Carbohidratos
- 22 g
- Proteínas
- 8 g
- Grasas
- 8 g
lo que usará
Utensilios
Bol
jar
paso a paso
Preparación
- Paso 1
Combine the salad ingredients
- Place the rinsed beans, chopped artichoke hearts, roasted red peppers, pepperoncini, cherry tomatoes, red onion and parsley in a large bowl.
- Add the cubed mozzarella and shredded Parmesan.
- Paso 2
Make the dressing
- Combine the olive oil, red wine vinegar, lemon juice, honey, dried oregano and minced garlic in a jar.
- Season with salt and pepper, then shake until combined.
- Paso 3
Toss and serve
- Pour the dressing over the salad and toss everything together.
- Serve right away or keep in the fridge for meal prep.
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