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Cold Bean Salad with Lemon Vinaigrette
20 minVoor 6Nutri-Score A€
A
20 min
20 minCold Bean Salad with Lemon Vinaigrette
wat je nodig hebt
Ingrediënten
light red kidney beans (canned, drained)Voorraadkast400 g- cannellini beans (canned, drained)Voorraadkast800 g
- chickpeas (canned, drained)Voorraadkast400 g
cucumber (quartered and thinly sliced)Groente en fruit0,5 stukken
cherry tomatoes (halved)Groente en fruit150 g
red onion (finely chopped)Groente en fruit0,3 stukken- green onions (sliced)Groente en fruit4 stukken
avocado (diced)Groente en fruit1 stuk
olive oilVoorraadkast60 ml- red wine vinegarVoorraadkast30 ml
- balsamic vinegarVoorraadkast10 ml
lemon (juiced)Groente en fruit1 stuk
saltKruiden en specerijen3 g
black pepperKruiden en specerijen1 g
garlic powderKruiden en specerijen3 g
onion powderKruiden en specerijen3 g- Italian seasoningKruiden en specerijen3 g
per portie
Voedingswaarden
305kcal
- Koolhydraten
- 35 g
- Eiwitten
- 12 g
- Vetten
- 13 g
wat je gebruikt
Keukengerei
Vergiet
Mengkom
Garde
stap voor stap
Bereiding
- Stap 1
Drain the beans
- Open the cans of kidney beans, cannellini beans and chickpeas.
- Drain and rinse them well in a colander.
- Stap 2
Prepare the vegetables
- Quarter the cucumber and slice it thinly.
- Halve the cherry tomatoes.
- Chop the red onion and slice the green onions.
- Dice the avocado.
- Stap 3
Make the vinaigrette
- Whisk the olive oil, red wine vinegar and balsamic vinegar together.
- Squeeze in the lemon juice.
- Season with salt, pepper, garlic powder, onion powder and Italian seasoning.
- Stap 4
Combine the salad
- Put the beans and vegetables in a large bowl.
- Pour over the vinaigrette and toss to coat everything evenly.
- Stap 5
Chill and serve
- Refrigerate the salad before serving.
- Keeps well for 2 to 3 days.