Bijgerecht
Antipasto Three-Bean Salad
20 minVoor 8Nutri-Score B€€
B
20 min
20 minAntipasto Three-Bean Salad
wat je nodig hebt
Ingrediënten
canned beans (garbanzo, kidney, cannellini) (rinsed and drained)Voorraadkast1,3 kg- artichoke hearts (drained and roughly chopped)Voorraadkast425 g
- roasted red peppers (drained and roughly chopped)Voorraadkast340 g
- pepperoncini rings (roughly chopped)Voorraadkast120 g
cherry tomatoes (quartered)Groente en fruit150 g
red onion (diced)Groente en fruit100 g
parsley (chopped)Groente en fruit30 g
low-moisture part-skim mozzarella (cubed)Zuivel115 g
Parmesan cheese (shredded)Zuivel55 g
extra-virgin olive oilVoorraadkast60 ml- red wine vinegarVoorraadkast30 ml
- lemon juice (freshly squeezed)Groente en fruit30 ml
honey or agave nectar (optional)Voorraadkast10 ml
dried oreganoKruiden en specerijen3 g
garlic (minced)Groente en fruit1 stuk
salt (to taste)Kruiden en specerijen3 g
black pepper (to taste)Kruiden en specerijen1 g
per portie
Voedingswaarden
188kcal
- Koolhydraten
- 22 g
- Eiwitten
- 8 g
- Vetten
- 8 g
wat je gebruikt
Keukengerei
Mengkom
jar
stap voor stap
Bereiding
- Stap 1
Combine the salad ingredients
- Place the rinsed beans, chopped artichoke hearts, roasted red peppers, pepperoncini, cherry tomatoes, red onion and parsley in a large bowl.
- Add the cubed mozzarella and shredded Parmesan.
- Stap 2
Make the dressing
- Combine the olive oil, red wine vinegar, lemon juice, honey, dried oregano and minced garlic in a jar.
- Season with salt and pepper, then shake until combined.
- Stap 3
Toss and serve
- Pour the dressing over the salad and toss everything together.
- Serve right away or keep in the fridge for meal prep.
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