Accompagnement
Cold Bean Salad with Lemon Vinaigrette
20 minPour 6Nutri-Score A€
A
20 min
20 minCold Bean Salad with Lemon Vinaigrette
ce qu’il vous faut
Ingrédients
light red kidney beans (canned, drained)Épicerie400 g- cannellini beans (canned, drained)Épicerie800 g
- chickpeas (canned, drained)Épicerie400 g
cucumber (quartered and thinly sliced)Fruits et légumes0,5 morceaux
cherry tomatoes (halved)Fruits et légumes150 g
red onion (finely chopped)Fruits et légumes0,3 morceaux- green onions (sliced)Fruits et légumes4 morceaux
avocado (diced)Fruits et légumes1 morceau
olive oilÉpicerie60 ml- red wine vinegarÉpicerie30 ml
- balsamic vinegarÉpicerie10 ml
lemon (juiced)Fruits et légumes1 morceau
saltÉpices3 g
black pepperÉpices1 g
garlic powderÉpices3 g
onion powderÉpices3 g- Italian seasoningÉpices3 g
par portion
Nutrition
305kcal
- Glucides
- 35 g
- Protéines
- 12 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Passoire
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Drain the beans
- Open the cans of kidney beans, cannellini beans and chickpeas.
- Drain and rinse them well in a colander.
- Étape 2
Prepare the vegetables
- Quarter the cucumber and slice it thinly.
- Halve the cherry tomatoes.
- Chop the red onion and slice the green onions.
- Dice the avocado.
- Étape 3
Make the vinaigrette
- Whisk the olive oil, red wine vinegar and balsamic vinegar together.
- Squeeze in the lemon juice.
- Season with salt, pepper, garlic powder, onion powder and Italian seasoning.
- Étape 4
Combine the salad
- Put the beans and vegetables in a large bowl.
- Pour over the vinaigrette and toss to coat everything evenly.
- Étape 5
Chill and serve
- Refrigerate the salad before serving.
- Keeps well for 2 to 3 days.