Bijgerecht
Dense Bean Salad
20 minVoor 4Nutri-Score A€
A
20 min
20 minDense Bean Salad
recept van
Tabarina Knows
@tabarinaknows
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
chickpeas (canned, drained and rinsed)Voorraadkast400 g- black beans (canned, drained and rinsed)Voorraadkast400 g
- cannellini beans (canned, drained and rinsed)Voorraadkast400 g
red onion (finely diced)Groente en fruit1 stuk
cucumber (diced)Groente en fruit1 stuk
cherry tomatoes (halved)Groente en fruit250 g- bell pepper (diced)Groente en fruit1 stuk
broccoli (cut into small florets)Groente en fruit200 g
feta (crumbled)Zuivel100 g
olive oilVoorraadkast60 ml- lemon juice (freshly squeezed)Groente en fruit30 ml
- red wine vinegarVoorraadkast15 ml
Dijon mustardVoorraadkast10 g
garlic (minced)Groente en fruit2 stukken
parsley (chopped)Groente en fruit15 g
saltKruiden en specerijen3 g
black pepper (ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
345kcal
- Koolhydraten
- 44 g
- Eiwitten
- 16 g
- Vetten
- 12 g
wat je gebruikt
Keukengerei
Mengkom
Vergiet
Garde
stap voor stap
Bereiding
- Stap 1
Rinse the beans
- Drain the chickpeas, black beans and cannellini beans in a colander.
- Rinse well under cold water and let drain completely.
- Stap 2
Prepare the vegetables
- Finely dice the red onion and the bell pepper.
- Dice the cucumber and halve the cherry tomatoes.
- Cut the broccoli into small florets and crumble the feta.
- Stap 3
Make the dressing
- Whisk the olive oil, lemon juice, red wine vinegar and Dijon mustard.
- Add the minced garlic, salt and black pepper and whisk until emulsified.
- Stap 4
Assemble the salad
- Combine the beans, vegetables and parsley in the mixing bowl.
- Pour over the dressing and toss until everything is well coated.
- Fold in the crumbled feta and serve or chill.