Guarnición
Vegan Southwest Bean Salad
20 minPara 4Nutri-Score A€
A
20 min
20 minVegan Southwest Bean Salad
lo que necesita
Ingredientes
black beans (canned, drained and rinsed)Despensa400 g- kidney beans (canned, drained and rinsed)Despensa400 g
corn (canned, drained)Despensa200 g
red bell pepper (diced)Frutas y verduras1 pieza
red onion (finely diced)Frutas y verduras1 pieza- cherry tomatoes (halved)Frutas y verduras200 g
- jalapeño (seeded and minced)Frutas y verduras1 pieza
- cilantro (chopped)Frutas y verduras15 g
- lime juice (freshly squeezed)Frutas y verduras45 ml
olive oilDespensa30 ml
ground cuminEspecias3 g
chili powderEspecias2 g
saltEspecias3 g
black pepper (ground)Especias1 g
por ración
Nutrición
249kcal
- Carbohidratos
- 33 g
- Proteínas
- 11 g
- Grasas
- 9 g
lo que usará
Utensilios
Bol
Escurridor
Varillas
paso a paso
Preparación
- Paso 1
Rinse the beans and corn
- Drain and rinse the black beans and kidney beans in a colander.
- Drain the corn well.
- Paso 2
Chop the vegetables
- Dice the red bell pepper and finely dice the red onion.
- Halve the cherry tomatoes, mince the jalapeño and chop the cilantro.
- Paso 3
Make the dressing
- Whisk the lime juice with the olive oil, cumin, chili powder, salt and black pepper.
- Paso 4
Combine the salad
- Add the beans, corn and vegetables to a large bowl.
- Pour over the dressing and toss until everything is coated.
- Fold in the cilantro.
- Paso 5
Chill and serve
- Let the salad rest in the fridge so the flavors meld, then serve cold.