Accompagnement
Dense Bean Salad
20 minPour 6Nutri-Score A€
A
20 min
20 minDense Bean Salad
ce qu’il vous faut
Ingrédients
navy beans (canned, rinsed and drained)Épicerie400 g- light kidney beans (canned, rinsed and drained)Épicerie400 g
- black beans (canned, rinsed and drained)Épicerie400 g
cucumber (cut into small pieces)Fruits et légumes1 morceau
tomatoes (cut into small pieces)Fruits et légumes2 morceaux
yellow bell pepper (diced)Fruits et légumes1 morceau- banana peppers (sliced)Fruits et légumes60 g
red onion (finely chopped)Fruits et légumes1 morceau- angel hair coleslaw mix (for crunch)Fruits et légumes100 g
olive oilÉpicerie60 ml- red wine vinegarÉpicerie60 ml
garlic (minced)Fruits et légumes2 morceaux- banana pepper juice (from the jar)Épicerie15 ml
lemon (juiced)Fruits et légumes1 morceau
saltÉpices3 g
black pepper (ground)Épices1 g
par portion
Nutrition
274kcal
- Glucides
- 35 g
- Protéines
- 10 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Passoire
Saladier ×2
Presse-agrumes
pas à pas
Préparation
- Étape 1
Rinse the beans
- Rinse the navy beans, light kidney beans and black beans in a colander under cold water.
- Drain well and transfer all the beans to a large mixing bowl.
- Étape 2
Prepare the vegetables
- Cut the cucumber, tomatoes and bell pepper into small pieces.
- Slice the banana peppers and finely chop the red onion.
- Add all the vegetables to the bowl with the beans.
- Étape 3
Add the coleslaw mix
- Add the angel hair coleslaw mix to the bowl for crunch and toss everything together.
- Étape 4
Make the dressing
- In a small bowl, combine the olive oil and red wine vinegar in roughly equal parts.
- Add the minced garlic, a little banana pepper juice and the juice of the lemon.
- Season with salt and black pepper and mix well.
- Étape 5
Toss and serve
- Pour the dressing over the salad and mix thoroughly with a large spoon.
- Serve with tortilla chips or eat with a spoon.