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16 Bean Dense Bean Salad (Clean Out the Fridge)
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16 Bean Dense Bean Salad (Clean Out the Fridge)

50 minPour 6Nutri-Score A€
par @marlenecocoabean4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • 16 bean soup mix (half of a 500 g bag, rinsed)Épicerie250 g
  • waterAutres960 ml
  • Better Than Bouillon ham base (a glug)Épicerie15 g
  • mushrooms (finely chopped)Fruits et légumes60 g
  • bell peppers (finely chopped (optional))Fruits et légumes100 g
  • parsley (chopped)Fruits et légumes15 g
  • celery (finely chopped)Fruits et légumes2 morceaux
  • green onion (finely chopped)Fruits et légumes2 morceaux
  • carrots (finely chopped)Fruits et légumes2 morceaux
  • olives (chopped, brine reserved)Épicerie60 g
  • artichoke hearts (chopped, oil reserved)Épicerie150 g
  • pickled cauliflower (chopped)Épicerie100 g
  • feta cheese (crumbled)Produits laitiers100 g
  • artichoke heart oil (from the jar)Épicerie30 ml
  • olive brineÉpicerie15 ml
  • olive oilÉpicerie30 ml
  • lemon juice (juice of one lemon)Fruits et légumes30 ml
  • Dijon mustardÉpicerie10 g
  • Italian seasoningÉpices3 g
  • garlic powderÉpices2 g
  • saltÉpices3 g
  • black pepperÉpices1 g

par portion

Nutrition

229kcal

Glucides
28 g
Protéines
9 g
Lipides
9 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Autocuiseur
  • Passoire
  • Saladier
  • Fouet

pas à pas

Préparation

  1. Cook the beans in the Instant Pot

    • Rinse the bean mix and add it to the Instant Pot with the water and a glug of bouillon paste.
    • Cook under pressure for 22 minutes, then let the pressure release naturally for 10 minutes before venting.
    Étape 1

  2. Prep the fridge vegetables

    • Finely chop the mushrooms, celery, green onion, carrots and parsley.
    • Chop the olives, artichoke hearts and pickled cauliflower, keeping the artichoke oil and olive brine for the dressing.
    • Discard any vegetables that have gone bad.
    Étape 2

  3. Make the dressing

    • Whisk the artichoke oil, olive brine, olive oil, lemon juice and Dijon mustard.
    • Season with Italian seasoning and garlic powder.
    Étape 3

  4. Assemble the salad

    • Rinse the cooked beans under cold water and drain well.
    • Combine the beans with all the chopped vegetables, olives, artichokes and pickled cauliflower.
    • Season with salt and pepper, pour over the dressing and fold in the crumbled feta.
    Étape 4
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