Accompagnement
Bean Salad with Cucumber, Olives and Feta
20 minPour 4Nutri-Score A€
A
20 min
20 minBean Salad with Cucumber, Olives and Feta
ce qu’il vous faut
Ingrédients
cucumber (cut into bite-sized pieces)Fruits et légumes1 morceau
black beans (canned, drained and rinsed)Épicerie400 g- chickpeas (canned, drained and rinsed)Épicerie400 g
- Kalamata olives (pitted)Épicerie60 g
- garlic and basil vinaigrette (store-bought)Épicerie60 ml
Dijon mustardÉpicerie15 ml
lemon juice (freshly squeezed)Fruits et légumes15 ml
garlic (minced)Fruits et légumes1 morceau
saltÉpices2 g
black pepper (ground)Épices1 g
feta cheese (crumbled)Produits laitiers100 g
par portion
Nutrition
247kcal
- Glucides
- 33 g
- Protéines
- 11 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
cutting board
Casserole
Saladier
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Prep the cucumber
- Cut the cucumber into bite-sized pieces on a cutting board.
- Étape 2
Warm the beans
- Heat the black beans and chickpeas in a saucepan on the stovetop to soften them.
- Drain and rinse the chickpeas well.
- Étape 3
Make the dressing
- Mix the garlic and basil vinaigrette with the Dijon mustard and lemon juice.
- Add the minced garlic, salt and pepper and stir until creamy.
- Étape 4
Assemble the salad
- Combine the cucumber, beans, Kalamata olives and dressing in a bowl.
- Toss well and top with crumbled feta.