Accompagnement
Three Bean Salad with Red Wine Vinaigrette
1 h 15Pour 4Nutri-Score A€
A
1 h 15
1 h 15Three Bean Salad with Red Wine Vinaigrette
recette de
🌷Simply , Holly🌷
@hollysgratefulheart
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cannellini beans (canned, rinsed and drained)Épicerie400 g- chickpeas (canned, rinsed and drained)Épicerie400 g
cut green beans (canned, no salt added, rinsed and drained)Épicerie400 g
red bell pepper (diced)Fruits et légumes150 g
red onion (finely chopped)Fruits et légumes40 g
extra virgin olive oilÉpicerie120 ml- red wine vinegarÉpicerie30 ml
Dijon mustardÉpicerie30 g- hot honey (or brown sugar)Épicerie15 ml
black pepper (freshly ground)Épices1 g
salt (optional)Épices2 g
par portion
Nutrition
427kcal
- Glucides
- 33 g
- Protéines
- 11 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Passoire
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Rinse the beans
- Rinse and drain the cannellini beans, chickpeas and cut green beans in a colander.
- Transfer the drained beans to a large bowl.
- Étape 2
Add the vegetables
- Add the diced red bell pepper and finely chopped red onion to the bowl with the beans.
- Étape 3
Make the vinaigrette
- Whisk together the extra virgin olive oil, red wine vinegar and Dijon mustard.
- Season with black pepper and salt if using.
- Stir in the hot honey (or brown sugar) to sweeten.
- Étape 4
Toss and marinate
- Pour the vinaigrette over the bean mixture and toss well to coat.
- Let the salad marinate in the fridge so the flavours come together.