Accompagnement
Italian Grinder Dense Bean Salad
20 minPour 4Nutri-Score B€€
B
20 min
20 minItalian Grinder Dense Bean Salad
ce qu’il vous faut
Ingrédients
red onion (halved and thinly sliced)Fruits et légumes1 morceau
bell pepper (diced)Fruits et légumes1 morceau
roasted red peppers (sliced)Épicerie100 g- tomatoes (sliced, salted)Fruits et légumes300 g
homemade bruschetta (leftover, with tomatoes, garlic and basil)Produits frais150 g
salt (to taste)Épices3 g- banana peppers (sliced, roughly chopped, with a little brine)Épicerie80 g
- chickpeas (canned, drained and rinsed)Épicerie480 g
salami (thin slices, cut into strips)Viandes5 morceaux
black pepper (freshly ground)Épices1 g- oil and vinegar dressing (Italian-style)Épicerie15 ml
par portion
Nutrition
254kcal
- Glucides
- 33 g
- Protéines
- 11 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Saladier
chef's knife
Passoire
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Slice the red onion and add it to a large bowl.
- Dice the bell pepper and slice the roasted red peppers, then add them to the bowl.
- Étape 2
Salt the tomatoes
- Slice the tomatoes and add them to the bowl.
- Salt immediately so they release their juices.
- Étape 3
Add the bruschetta and banana peppers
- Stir in the leftover bruschetta.
- Roughly chop the banana peppers and add them with a little of their brine.
- Étape 4
Add the chickpeas and salami
- Drain and rinse the chickpeas, then add them to the bowl.
- Cut the salami slices into strips and add them, keeping it light.
- Étape 5
Dress and marinate
- Season with black pepper and drizzle with the oil and vinegar dressing.
- Stir everything together, then let it marinate before serving.