Accompagnement
Four-Bean Salad with Honey-Lime Dressing
20 minPour 6Nutri-Score A€
A
20 min
20 minFour-Bean Salad with Honey-Lime Dressing
ce qu’il vous faut
Ingrédients
garbanzo beans (canned, drained and rinsed)Épicerie400 g- kidney beans (canned, drained and rinsed)Épicerie400 g
- Great Northern beans (canned, drained and rinsed)Épicerie400 g
- black beans (canned, drained and rinsed)Épicerie400 g
corn (canned, drained and rinsed)Épicerie340 g
cucumber (diced)Fruits et légumes1 morceau
red bell pepper (diced)Fruits et légumes1 morceau- orange bell pepper (diced)Fruits et légumes1 morceau
red onion (finely diced)Fruits et légumes0,5 morceaux
olive oil (for the dressing)Épicerie60 ml
honey (for the dressing)Épicerie30 ml
limes (juiced)Fruits et légumes2 morceaux
chili powder (for the dressing)Épices3 g
cumin (ground, for the dressing)Épices2 g
paprika (for the dressing)Épices2 g
salt (to taste)Épices3 g
black pepper (to taste)Épices1 g
par portion
Nutrition
322kcal
- Glucides
- 43 g
- Protéines
- 12 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Ouvre-boîte
Passoire
Saladier ×2
Fouet
pas à pas
Préparation
- Étape 1
Rinse the beans and corn
- Open the cans of garbanzo beans, kidney beans, Great Northern beans, black beans and corn.
- Rinse them well under cold water and add them to a large bowl.
- Étape 2
Chop the vegetables
- Dice the cucumber, the red and orange bell peppers and the red onion.
- Add all the chopped vegetables to the bowl with the beans.
- Étape 3
Make the dressing
- In a small bowl, combine the olive oil, honey, lime juice, chili powder, cumin, paprika, salt and pepper.
- Whisk everything together until well blended.
- Étape 4
Toss and serve
- Drizzle the dressing over the salad.
- Mix everything together until evenly coated and serve.
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