Accompagnement
Spicy Dill Pickle Bean Salad
20 minPour 4Nutri-Score B€
B
20 min
20 minSpicy Dill Pickle Bean Salad
ce qu’il vous faut
Ingrédients
Great Northern beans (canned, drained and rinsed)Épicerie400 g- chickpeas (canned, drained and rinsed)Épicerie400 g
- dill pickles (chopped into small pieces)Épicerie150 g
green bell pepper (diced)Fruits et légumes150 g
red onion (diced)Fruits et légumes40 g- pickled jalapeños (chopped)Épicerie30 g
feta cheese (crumbled)Produits laitiers35 g- green onions (sliced)Fruits et légumes25 g
extra virgin olive oilÉpicerie60 ml
white wine vinegarÉpicerie30 ml
Dijon mustardÉpicerie5 g
honeyÉpicerie3 ml- fresh dill (chopped)Fruits et légumes3 g
garlic (minced)Fruits et légumes2 morceaux- dill pickle juiceÉpicerie15 ml
- pickled jalapeño juiceÉpicerie15 ml
salt (to taste)Épices2 g
black pepper (to taste)Épices1 g
tortilla chips (for serving)Céréales100 g
par portion
Nutrition
315kcal
- Glucides
- 33 g
- Protéines
- 11 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
pas à pas
Préparation
- Étape 1
Combine the salad ingredients
- Drain and rinse the Great Northern beans and chickpeas, then add them to a large bowl.
- Add the chopped dill pickles, diced green bell pepper, diced red onion, pickled jalapeños, crumbled feta and sliced green onions.
- Toss gently to combine and set aside.
- Étape 2
Make the dill pickle vinaigrette
- In a small bowl, whisk the olive oil, white wine vinegar, Dijon mustard and honey.
- Add the fresh dill, minced garlic, dill pickle juice and pickled jalapeño juice.
- Season with salt and pepper, whisk well and taste to adjust.
- Étape 3
Toss and serve
- Pour the dressing over the bean salad and toss everything together until well coated.
- Serve on its own or with tortilla chips as a vessel.
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