Accompagnement
Four Bean Salad
24 h 10Pour 8Nutri-Score B€
B
24 h 10
24 h 10Four Bean Salad
ce qu’il vous faut
Ingrédients
vegetable oilÉpicerie120 ml- vinegarÉpicerie120 ml
sugarÉpicerie100 g
onion (chopped)Fruits et légumes1 morceau
bell pepper (chopped)Fruits et légumes1 morceau- chickpeas (canned, rinsed and drained)Épicerie400 g
green beans (canned, drained)Épicerie400 g- wax beans (canned, drained)Épicerie400 g
- dark red kidney beans (canned, drained and rinsed)Épicerie400 g
par portion
Nutrition
258kcal
- Glucides
- 24 g
- Protéines
- 6 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Saladier
Passoire
pas à pas
Préparation
- Étape 1
Make the dressing
- Combine the oil, vinegar and sugar in a large mixing bowl.
- Stir until the sugar dissolves.
- Étape 2
Add the vegetables
- Add the chopped onion and bell pepper.
- Rinse and drain the chickpeas and kidney beans, and drain the green beans and wax beans.
- Add all the beans to the bowl.
- Étape 3
Mix and marinate
- Stir everything together until well coated.
- Cover and refrigerate to marinate, ideally two days; it keeps up to a week.
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