Guarnición
Cold Bean Salad with Lemon Vinaigrette
20 minPara 6Nutri-Score A€
A
20 min
20 minCold Bean Salad with Lemon Vinaigrette
receta de
Holly Lolly
@holly_lolly007
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
light red kidney beans (canned, drained)Despensa400 g- cannellini beans (canned, drained)Despensa800 g
- chickpeas (canned, drained)Despensa400 g
cucumber (quartered and thinly sliced)Frutas y verduras0,5 piezas
cherry tomatoes (halved)Frutas y verduras150 g
red onion (finely chopped)Frutas y verduras0,3 piezas- green onions (sliced)Frutas y verduras4 piezas
avocado (diced)Frutas y verduras1 pieza
olive oilDespensa60 ml- red wine vinegarDespensa30 ml
- balsamic vinegarDespensa10 ml
lemon (juiced)Frutas y verduras1 pieza
saltEspecias3 g
black pepperEspecias1 g
garlic powderEspecias3 g
onion powderEspecias3 g- Italian seasoningEspecias3 g
por ración
Nutrición
305kcal
- Carbohidratos
- 35 g
- Proteínas
- 12 g
- Grasas
- 13 g
lo que usará
Utensilios
Escurridor
Bol
Varillas
paso a paso
Preparación
- Paso 1
Drain the beans
- Open the cans of kidney beans, cannellini beans and chickpeas.
- Drain and rinse them well in a colander.
- Paso 2
Prepare the vegetables
- Quarter the cucumber and slice it thinly.
- Halve the cherry tomatoes.
- Chop the red onion and slice the green onions.
- Dice the avocado.
- Paso 3
Make the vinaigrette
- Whisk the olive oil, red wine vinegar and balsamic vinegar together.
- Squeeze in the lemon juice.
- Season with salt, pepper, garlic powder, onion powder and Italian seasoning.
- Paso 4
Combine the salad
- Put the beans and vegetables in a large bowl.
- Pour over the vinaigrette and toss to coat everything evenly.
- Paso 5
Chill and serve
- Refrigerate the salad before serving.
- Keeps well for 2 to 3 days.