Accompagnement
Dense Bean Salad
15 minPour 4Nutri-Score A€
A
15 min
15 minDense Bean Salad
ce qu’il vous faut
Ingrédients
pinto beans (canned, drained and rinsed)Épicerie240 g- black beans (canned, drained and rinsed)Épicerie240 g
- cannellini beans (canned, drained and rinsed)Épicerie240 g
- kidney beans (canned, drained and rinsed)Épicerie240 g
corn (canned, drained)Épicerie240 g
cucumber (diced)Fruits et légumes0,5 morceaux
red onion (finely diced)Fruits et légumes0,5 morceaux
olive oilÉpicerie60 ml
lemon (juiced)Fruits et légumes2 morceaux
honeyÉpicerie15 ml
saltÉpices3 g
black pepper (ground)Épices1 g
paprikaÉpices2 g
cumin (ground)Épices2 g
chili powderÉpices1 g
onion powderÉpices2 g
garlic (minced)Fruits et légumes2 morceaux
par portion
Nutrition
425kcal
- Glucides
- 53 g
- Protéines
- 16 g
- Lipides
- 17 g
ce que vous utiliserez
Ustensiles
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Combine the beans and vegetables
- Toss the pinto beans, black beans, cannellini beans and kidney beans into a large bowl.
- Add the corn, cucumber and red onion and mix well.
- Étape 2
Make the dressing
- Whisk the olive oil, lemon juice and honey together.
- Season with salt, pepper, paprika, cumin, chili powder, onion powder and garlic.
- Étape 3
Toss and serve
- Pour the dressing over the salad and mix until everything is coated.
- Serve right away or keep chilled for lunches during the week.