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Dense Bean Salad
Guarnición

Dense Bean Salad

25 minPara 4Nutri-Score B€€
de @justalex.m1 importación0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chickpeas (canned, rinsed and drained)Despensa400 g
  • red kidney beans (canned, rinsed and drained)Despensa400 g
  • parsley (chopped)Frutas y verduras10 g
  • oregano (dried)Especias3 g
  • paprika (ground)Especias3 g
  • cucumber (diced)Frutas y verduras1 pieza
  • red bell pepper (diced)Frutas y verduras1 pieza
  • carrot (grated)Frutas y verduras1 pieza
  • red onion (finely chopped)Frutas y verduras1 pieza
  • cherry tomatoes (diced)Frutas y verduras200 g
  • corn (canned, drained)Despensa340 g
  • feta cheese (crumbled)Lácteos100 g
  • apple cider vinegarDespensa15 ml
  • oilDespensa30 ml
  • honeyDespensa30 ml
  • lemon juice (freshly squeezed)Frutas y verduras10 ml
  • Dijon mustardDespensa30 ml

por ración

Nutrición

331kcal

Carbohidratos
44 g
Proteínas
14 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Rallador
  • Escurridor

paso a paso

Preparación

  1. Fry and season the beans

    • Rinse and drain the chickpeas and red kidney beans.
    • Fry them in a pan and season with parsley, oregano and paprika.
    Paso 1

  2. Prepare the vegetables

    • Dice the cucumber, the bell pepper and the cherry tomatoes.
    • Grate the carrot and finely chop the red onion.
    Paso 2

  3. Assemble the salad

    • Add the vegetables to a large bowl with the drained corn.
    • Crumble in the feta cheese.
    Paso 3

  4. Make the dressing

    • Whisk the apple cider vinegar, oil, honey, lemon juice and Dijon mustard together.
    Paso 4

  5. Combine and serve

    • Add the fried beans to the bowl and mix well.
    • Pour over the dressing and toss to coat.
    Paso 5
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