Plat
Dense Bean Salad with Miso Vinaigrette
30 minPour 5Nutri-Score A€€
A
30 min
30 minDense Bean Salad with Miso Vinaigrette
recette de
Make This With Ashley
@ashley.hoskins
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
baby cucumbers (chopped into bite-size pieces)Fruits et légumes250 g
sugar bomb tomatoes (left whole)Fruits et légumes150 g
Great Northern beans (canned, drained and rinsed)Épicerie400 g- chickpeas (canned, drained and rinsed)Épicerie400 g
chicken cutlets (grilled and chopped)Viandes4 morceaux
feta cheese (crumbled)Produits laitiers100 g- lemon juice (freshly squeezed)Fruits et légumes120 ml
- red wine vinegarÉpicerie60 ml
extra virgin olive oilÉpicerie80 ml- white miso pasteÉpicerie45 g
dried oreganoÉpices3 g
sea saltÉpices5 g
garlic powderÉpices3 g
garlic (peeled)Fruits et légumes2 morceaux- nutritional yeastÉpicerie15 g
par portion
Nutrition
433kcal
- Glucides
- 35 g
- Protéines
- 26 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Saladier
jar- Gril
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Wash and chop the baby cucumbers into bite-size pieces.
- Add the cucumbers and the whole sugar bomb tomatoes to a large bowl.
- Étape 2
Add beans and chicken
- Drain and rinse the Great Northern beans and chickpeas, then add them to the bowl.
- Chop the grilled chicken cutlets and add them in.
- Crumble the feta over the salad.
- Étape 3
Make the miso vinaigrette
- Combine the lemon juice, red wine vinegar, olive oil, white miso paste, dried oregano, sea salt, garlic powder, garlic and nutritional yeast in a jar.
- Seal with the lid and shake until emulsified.
- Étape 4
Dress and store
- Pour about half of the vinaigrette over the salad and toss until everything is well coated.
- Divide into meal prep containers and refrigerate.