Accompagnement
Cannellini Bean Salad with Cucumber, Red Onion and Dill
15 minPour 4Nutri-Score A€
A
15 min
15 minCannellini Bean Salad with Cucumber, Red Onion and Dill
recette de
CrashTestXennial
@crashtestxennial
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cannellini beans (drained and rinsed)Épicerie480 g
red onion (finely sliced)Fruits et légumes1 morceau
cucumber (thinly sliced)Fruits et légumes1 morceau
dill (chopped)Fruits et légumes15 g
olive oilÉpicerie45 ml- red wine vinegarÉpicerie20 ml
Dijon mustardÉpicerie10 g
saltÉpices3 g
black pepper (ground)Épices1 g
par portion
Nutrition
208kcal
- Glucides
- 20 g
- Protéines
- 7 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Make the mustard vinaigrette
- Whisk the Dijon mustard with the red wine vinegar in a mixing bowl.
- Slowly stream in the olive oil while whisking until emulsified, then season with salt and black pepper.
- Étape 2
Prepare the vegetables
- Thinly slice the cucumber and the red onion.
- Chop the dill.
- Étape 3
Assemble the salad
- Add the cannellini beans, cucumber, red onion and dill to the bowl with the vinaigrette.
- Toss gently until everything is well coated.
- Étape 4
Rest and serve
- Let the salad sit for a few minutes so the flavours mingle, then serve.