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Dense 4-Bean Salad
20 minVoor 6Nutri-Score A€
A
20 min
20 minDense 4-Bean Salad
wat je nodig hebt
Ingrediënten
black beans (canned, drained and rinsed)Voorraadkast400 g- chickpeas (canned, drained and rinsed)Voorraadkast400 g
- kidney beans (canned, drained and rinsed)Voorraadkast400 g
- cannellini beans (canned, drained and rinsed)Voorraadkast400 g
cucumber (cut into small dice)Groente en fruit0,5 stukken
red onion (finely diced)Groente en fruit0,5 stukken
olive oilVoorraadkast60 ml- red wine vinegarVoorraadkast30 ml
lemon juice (freshly squeezed)Groente en fruit15 ml
Dijon mustardVoorraadkast10 g
garlic (clove, minced)Groente en fruit1 stuk
parsley (chopped)Groente en fruit15 g
saltKruiden en specerijen3 g
black pepper (freshly ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
261kcal
- Koolhydraten
- 32 g
- Eiwitten
- 10 g
- Vetten
- 10 g
wat je gebruikt
Keukengerei
Vergiet
Mengkom
Garde
stap voor stap
Bereiding
- Stap 1
Rinse the beans
- Drain the black beans, chickpeas, kidney beans and cannellini beans in a colander.
- Rinse well under cold water and let drain completely.
- Stap 2
Prepare the vegetables
- Dice the cucumber.
- Finely dice the red onion.
- Chop the parsley and mince the garlic.
- Stap 3
Make the dressing
- Whisk the olive oil, red wine vinegar, lemon juice and Dijon mustard in a bowl.
- Add the garlic, salt and black pepper and whisk until emulsified.
- Stap 4
Combine the salad
- Put all the beans, cucumber and red onion in a large bowl.
- Pour over the dressing and toss until everything is well coated.
- Fold in the parsley.
- Stap 5
Chill and serve
- Let the salad rest in the fridge so the beans absorb the dressing.
- Toss again before serving.