Plato principal
Dense Bean Salad with Miso Vinaigrette
30 minPara 5Nutri-Score A€€
A
30 min
30 minDense Bean Salad with Miso Vinaigrette
receta de
Make This With Ashley
@ashley.hoskins
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
baby cucumbers (chopped into bite-size pieces)Frutas y verduras250 g
sugar bomb tomatoes (left whole)Frutas y verduras150 g
Great Northern beans (canned, drained and rinsed)Despensa400 g- chickpeas (canned, drained and rinsed)Despensa400 g
chicken cutlets (grilled and chopped)Carne4 piezas
feta cheese (crumbled)Lácteos100 g- lemon juice (freshly squeezed)Frutas y verduras120 ml
- red wine vinegarDespensa60 ml
extra virgin olive oilDespensa80 ml- white miso pasteDespensa45 g
dried oreganoEspecias3 g
sea saltEspecias5 g
garlic powderEspecias3 g
garlic (peeled)Frutas y verduras2 piezas- nutritional yeastDespensa15 g
por ración
Nutrición
433kcal
- Carbohidratos
- 35 g
- Proteínas
- 26 g
- Grasas
- 21 g
lo que usará
Utensilios
Bol
jar- Parrilla
paso a paso
Preparación
- Paso 1
Prepare the vegetables
- Wash and chop the baby cucumbers into bite-size pieces.
- Add the cucumbers and the whole sugar bomb tomatoes to a large bowl.
- Paso 2
Add beans and chicken
- Drain and rinse the Great Northern beans and chickpeas, then add them to the bowl.
- Chop the grilled chicken cutlets and add them in.
- Crumble the feta over the salad.
- Paso 3
Make the miso vinaigrette
- Combine the lemon juice, red wine vinegar, olive oil, white miso paste, dried oregano, sea salt, garlic powder, garlic and nutritional yeast in a jar.
- Seal with the lid and shake until emulsified.
- Paso 4
Dress and store
- Pour about half of the vinaigrette over the salad and toss until everything is well coated.
- Divide into meal prep containers and refrigerate.