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Dense Bean Salad
20 minVoor 4Nutri-Score A€
A
20 min
20 minDense Bean Salad
recept van
Nisha Melvani MS, RD
@cookingforpeanuts
3 recepten
4 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
kidney beans (cooked, rinsed and drained)Voorraadkast250 g- lentils (cooked, rinsed and drained)Voorraadkast250 g
- black beans (cooked, rinsed and drained)Voorraadkast250 g
- capers (drained)Voorraadkast30 g
shallot (finely chopped)Groente en fruit1 stuk
pumpkin seeds (toasted)Noten en zaden40 g
lemon juice (freshly squeezed)Groente en fruit45 ml
Dijon mustardVoorraadkast15 ml
maple syrupVoorraadkast10 ml
garlic (minced)Groente en fruit1 stuk
saltKruiden en specerijen3 g
black pepper (freshly ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
247kcal
- Koolhydraten
- 36 g
- Eiwitten
- 13 g
- Vetten
- 6 g
wat u gebruikt
Keukengerei
Mengkom ×2
Garde
stap voor stap
Bereiding
- Stap 1
Rinse the beans
- Rinse and drain the kidney beans, lentils and black beans.
- Place them in a large mixing bowl.
- Stap 2
Make the oil-free dressing
- Whisk the lemon juice, Dijon mustard, maple syrup, minced garlic, salt and pepper in a small bowl until smooth.
- Stap 3
Assemble the salad
- Add the chopped shallot and capers to the beans.
- Pour over the dressing and toss well to coat.
- Stap 4
Finish with pumpkin seeds
- Scatter the toasted pumpkin seeds over the salad just before serving for crunch.
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