Accompagnement
Dense Bean Salad
20 minPour 6Nutri-Score A€€
A
20 min
20 minDense Bean Salad
ce qu’il vous faut
Ingrédients
chickpeas (canned, drained and rinsed)Épicerie400 g- kidney beans (canned, drained and rinsed)Épicerie400 g
- Great Northern beans (canned, drained and rinsed)Épicerie400 g
mini cucumbers (cut into quarters)Fruits et légumes3 morceaux
cherry tomatoes (halved)Fruits et légumes250 g- banana peppers (sliced)Fruits et légumes100 g
red onion (finely diced)Fruits et légumes1 morceau
mozzarella pearls (drained)Produits laitiers200 g- fresh parsley (chopped)Fruits et légumes20 g
olive oilÉpicerie60 ml- red wine vinegarÉpicerie30 ml
- banana pepper juice (from the jar)Épicerie30 ml
maple syrupÉpicerie15 ml
Dijon mustardÉpicerie10 g
par portion
Nutrition
255kcal
- Glucides
- 29 g
- Protéines
- 11 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Cut the mini cucumbers into quarters.
- Halve the cherry tomatoes and slice the banana peppers.
- Finely dice the red onion and chop the fresh parsley.
- Étape 2
Assemble the salad
- Drain and rinse the chickpeas, kidney beans and Great Northern beans.
- Add the beans, cucumbers, cherry tomatoes, banana peppers, red onion, mozzarella pearls and parsley to a large bowl.
- Étape 3
Make the dressing
- Whisk together the olive oil, red wine vinegar, banana pepper juice, maple syrup and Dijon mustard.
- Taste and adjust the balance of oil, vinegar and sweetness.
- Étape 4
Toss and marinate
- Pour the dressing over the salad and mix everything well.
- Let it marinate in the fridge before serving; it gets better over the following days.