Plat
Loaded Dented Bean Salad
20 minPour 6Nutri-Score C€€
C
20 min
20 minLoaded Dented Bean Salad
recette de
Makenna Maulding
@.barelybalancedd
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chickpeas (canned, drained)Épicerie400 g- navy beans (canned, drained)Épicerie400 g
- fire roasted corn (canned, drained)Épicerie340 g
orange bell pepper (diced)Fruits et légumes1 morceau- red bell pepper (diced)Fruits et légumes1 morceau
pepper Jack cheese (cubed, cut into smaller pieces)Produits laitiers14 morceaux- pickles (chopped)Fruits et légumes2 morceaux
- cherry tomatoes (halved)Fruits et légumes7 morceaux
hard salami (cut into pieces)Viandes16 morceaux- light mayonnaiseÉpicerie45 ml
par portion
Nutrition
255kcal
- Glucides
- 28 g
- Protéines
- 13 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Saladier
Passoire
pas à pas
Préparation
- Étape 1
Drain the beans and corn
- Drain the chickpeas, navy beans and fire roasted corn in a colander, without rinsing.
- Transfer everything to a large mixing bowl.
- Étape 2
Chop the vegetables and pickles
- Dice the orange and red bell peppers.
- Chop the pickles and halve the cherry tomatoes.
- Étape 3
Prepare the cheese and salami
- Cut the pepper Jack cheese cubes into smaller pieces.
- Cut the hard salami into bite-sized pieces.
- Étape 4
Combine the salad
- Add the peppers, pickles, cherry tomatoes, cheese and salami to the bowl with the beans and corn.
- Toss everything together.
- Étape 5
Dress and mix
- Add the light mayonnaise and mix until everything is evenly coated.
- Serve right away or keep chilled, with crushed potato chips on the side.