Accompagnement
Rainbow Bean Salad
20 minPour 6Nutri-Score A€
A
20 min
20 minRainbow Bean Salad
ce qu’il vous faut
Ingrédients
garbanzo beans (canned, drained and rinsed)Épicerie400 g- black beans (canned, drained and rinsed)Épicerie400 g
corn (canned or cooked kernels, drained)Fruits et légumes200 g
red onion (finely diced)Fruits et légumes100 g
sweet peppers (diced)Fruits et légumes200 g- jalapeño (seeded and finely chopped)Fruits et légumes1 morceau
- purple cabbage (finely shredded)Fruits et légumes150 g
- cilantro (chopped)Fruits et légumes20 g
- lime juice (freshly squeezed)Fruits et légumes60 ml
garlic (minced)Fruits et légumes2 morceaux
olive oilÉpicerie60 ml
apple cider vinegarÉpicerie15 ml- rice vinegarÉpicerie15 ml
chili lime seasoningÉpices5 g
black pepper (freshly ground)Épices1 g
saltÉpices4 g
par portion
Nutrition
163kcal
- Glucides
- 22 g
- Protéines
- 7 g
- Lipides
- 5 g
ce que vous utiliserez
Ustensiles
Saladier
Passoire
Fouet
pas à pas
Préparation
- Étape 1
Prep the vegetables
- Drain and rinse the garbanzo beans and black beans in a colander.
- Drain the corn.
- Finely dice the red onion, dice the sweet peppers, seed and chop the jalapeño, shred the purple cabbage and chop the cilantro.
- Étape 2
Make the dressing
- In a small bowl, whisk the lime juice, minced garlic, olive oil, apple cider vinegar and rice vinegar.
- Season with chili lime seasoning, salt and pepper.
- Étape 3
Toss the salad
- Add the beans, corn, onion, peppers, jalapeño and cabbage to a large bowl.
- Pour over the dressing and toss until everything is well coated.
- Fold in the cilantro and serve, or chill for later.