Accompagnement
Dense Bean Salad
20 minPour 6Nutri-Score B€€
B
20 min
20 minDense Bean Salad
recette de
KodiCooksAtHome
@kodicooksathome
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cannellini beans (canned, drained and rinsed)Épicerie400 g- black beans (canned, drained and rinsed)Épicerie400 g
fresh parsley (chopped)Fruits et légumes30 g- red bell pepper (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes5 morceaux- English cucumber (diced, skin on)Fruits et légumes1 morceau
shallot (finely chopped)Fruits et légumes1 morceau- sun-dried tomatoes in oil (julienned then chopped smaller, oil reserved)Épicerie40 g
spicy pepperoni (sliced into small cubes)Viandes100 g
mozzarella (cubed)Produits laitiers150 g- pickled red onions (chopped, plus some of their vinegar)Épicerie40 g
- sun-dried tomato oil (reserved from the jar)Épicerie30 ml
- red wine vinegarÉpicerie60 ml
saltÉpices3 g
par portion
Nutrition
211kcal
- Glucides
- 22 g
- Protéines
- 10 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Saladier
chef's knife
cutting board
pas à pas
Préparation
- Étape 1
Combine the beans and vegetables
- Add the cannellini beans and black beans to a large container or bowl.
- Add the parsley, red bell pepper, garlic, cucumber and shallot.
- Étape 2
Add the sun-dried tomatoes
- Chop the sun-dried tomatoes into smaller pieces.
- Add them to the salad, reserving a little of their oil for the vinaigrette.
- Étape 3
Add the pepperoni and mozzarella
- Slice the spicy pepperoni into small cubes and add to the salad.
- Add the cubed mozzarella.
- Étape 4
Make the vinaigrette
- Mix the reserved sun-dried tomato oil with some of the pickled red onion vinegar.
- Stir in the red wine vinegar and salt.
- Add the pickled red onions to the salad.
- Étape 5
Dress and marinate
- Pour the vinaigrette over the salad.
- Close the lid and shake until everything is well mixed.
- Refrigerate to marinate; the longer it sits, the better it gets.