Guarnición
Dense Bean Salad
20 minPara 4Nutri-Score A€
A
20 min
20 minDense Bean Salad
receta de
Tabarina Knows
@tabarinaknows
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
chickpeas (canned, drained and rinsed)Despensa400 g- black beans (canned, drained and rinsed)Despensa400 g
- cannellini beans (canned, drained and rinsed)Despensa400 g
red onion (finely diced)Frutas y verduras1 pieza
cucumber (diced)Frutas y verduras1 pieza
cherry tomatoes (halved)Frutas y verduras250 g- bell pepper (diced)Frutas y verduras1 pieza
broccoli (cut into small florets)Frutas y verduras200 g
feta (crumbled)Lácteos100 g
olive oilDespensa60 ml- lemon juice (freshly squeezed)Frutas y verduras30 ml
- red wine vinegarDespensa15 ml
Dijon mustardDespensa10 g
garlic (minced)Frutas y verduras2 piezas
parsley (chopped)Frutas y verduras15 g
saltEspecias3 g
black pepper (ground)Especias1 g
por ración
Nutrición
345kcal
- Carbohidratos
- 44 g
- Proteínas
- 16 g
- Grasas
- 12 g
lo que usará
Utensilios
Bol
Escurridor
Varillas
paso a paso
Preparación
- Paso 1
Rinse the beans
- Drain the chickpeas, black beans and cannellini beans in a colander.
- Rinse well under cold water and let drain completely.
- Paso 2
Prepare the vegetables
- Finely dice the red onion and the bell pepper.
- Dice the cucumber and halve the cherry tomatoes.
- Cut the broccoli into small florets and crumble the feta.
- Paso 3
Make the dressing
- Whisk the olive oil, lemon juice, red wine vinegar and Dijon mustard.
- Add the minced garlic, salt and black pepper and whisk until emulsified.
- Paso 4
Assemble the salad
- Combine the beans, vegetables and parsley in the mixing bowl.
- Pour over the dressing and toss until everything is well coated.
- Fold in the crumbled feta and serve or chill.