Plat
Dense Bean Salad #2
20 minPour 6Nutri-Score B€
B
20 min
20 minDense Bean Salad #2
ce qu’il vous faut
Ingrédients
great northern beans (canned, rinsed and drained)Épicerie400 g- black beans (canned, rinsed and drained)Épicerie400 g
- chickpeas (canned, rinsed and drained)Épicerie400 g
cucumber (diced)Fruits et légumes1 morceau
red onion (finely diced)Fruits et légumes1 morceau- black olives (sliced)Épicerie100 g
- sun-dried tomatoes (chopped)Épicerie60 g
pepperoni (diced)Viandes80 g- salami (diced)Viandes80 g
- olive garden dressing (store-bought, to taste)Épicerie120 ml
feta (crumbled, added when serving)Produits laitiers100 g
par portion
Nutrition
296kcal
- Glucides
- 32 g
- Protéines
- 14 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Passoire
Saladier
pas à pas
Préparation
- Étape 1
Rinse the beans
- Rinse and drain the great northern beans, black beans and chickpeas in a colander.
- Étape 2
Chop the vegetables and meats
- Dice the cucumber and finely dice the red onion.
- Slice the black olives and chop the sun-dried tomatoes.
- Dice the pepperoni and salami.
- Étape 3
Combine the salad
- Add the beans, cucumber, red onion, olives, sun-dried tomatoes, pepperoni and salami to a large bowl.
- Pour over the dressing and toss to coat; no salt or pepper needed.
- Étape 4
Chill and serve
- Cover and refrigerate until ready to eat.
- Crumble the feta over each portion at serving time.