Plat
Dense Bean Salad with Fiber Tortilla Chips
20 minPour 6Nutri-Score A€
A
20 min
20 minDense Bean Salad with Fiber Tortilla Chips
ce qu’il vous faut
Ingrédients
kidney beans (canned, rinsed and drained)Épicerie400 g- black beans (canned, rinsed and drained)Épicerie400 g
- chickpeas (canned, rinsed and drained)Épicerie400 g
corn (canned, rinsed and drained)Épicerie285 g
cucumber (diced)Fruits et légumes1 morceau
cherry tomatoes (halved)Fruits et légumes250 g
red onion (finely diced)Fruits et légumes0,5 morceaux- cilantro (chopped)Fruits et légumes20 g
- jalapeño (finely chopped)Fruits et légumes1 morceau
olive oil (for the salad and for frying)Épicerie60 ml- lemon juice (freshly squeezed)Fruits et légumes45 ml
salt (to taste)Épices5 g
feta (crumbled, added just before eating)Produits laitiers100 g- high-fiber tortilla (cut into chips)Boulangerie2 morceaux
par portion
Nutrition
264kcal
- Glucides
- 35 g
- Protéines
- 10 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Passoire
pas à pas
Préparation
- Étape 1
Rinse the canned goods
- Drain the kidney beans, black beans, chickpeas and corn in a colander.
- Rinse them well under cold water and let them drain.
- Étape 2
Chop the vegetables
- Dice the cucumber and halve the cherry tomatoes.
- Finely dice the red onion and jalapeño, and chop the cilantro.
- Étape 3
Assemble the salad
- Put the beans, corn, cucumber, tomatoes, red onion, jalapeño and cilantro in a large bowl.
- Drizzle with the olive oil and lemon juice, season with salt and toss well.
- Étape 4
Fry the fiber tortilla chips
- Cut the high-fiber tortillas into chips.
- Fry them in olive oil and sprinkle with salt until golden and crisp.
- Étape 5
Serve
- Crumble the feta over the salad right before eating, not earlier.
- Serve with the warm tortilla chips.