Accompagnement
Antipasto Three-Bean Salad
20 minPour 8Nutri-Score B€€
B
20 min
20 minAntipasto Three-Bean Salad
ce qu’il vous faut
Ingrédients
canned beans (garbanzo, kidney, cannellini) (rinsed and drained)Épicerie1,3 kg- artichoke hearts (drained and roughly chopped)Épicerie425 g
- roasted red peppers (drained and roughly chopped)Épicerie340 g
- pepperoncini rings (roughly chopped)Épicerie120 g
cherry tomatoes (quartered)Fruits et légumes150 g
red onion (diced)Fruits et légumes100 g
parsley (chopped)Fruits et légumes30 g
low-moisture part-skim mozzarella (cubed)Produits laitiers115 g
Parmesan cheese (shredded)Produits laitiers55 g
extra-virgin olive oilÉpicerie60 ml- red wine vinegarÉpicerie30 ml
- lemon juice (freshly squeezed)Fruits et légumes30 ml
honey or agave nectar (optional)Épicerie10 ml
dried oreganoÉpices3 g
garlic (minced)Fruits et légumes1 morceau
salt (to taste)Épices3 g
black pepper (to taste)Épices1 g
par portion
Nutrition
188kcal
- Glucides
- 22 g
- Protéines
- 8 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Saladier
jar
pas à pas
Préparation
- Étape 1
Combine the salad ingredients
- Place the rinsed beans, chopped artichoke hearts, roasted red peppers, pepperoncini, cherry tomatoes, red onion and parsley in a large bowl.
- Add the cubed mozzarella and shredded Parmesan.
- Étape 2
Make the dressing
- Combine the olive oil, red wine vinegar, lemon juice, honey, dried oregano and minced garlic in a jar.
- Season with salt and pepper, then shake until combined.
- Étape 3
Toss and serve
- Pour the dressing over the salad and toss everything together.
- Serve right away or keep in the fridge for meal prep.
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