Bijgerecht
Rainbow Bean Salad
20 minVoor 6Nutri-Score A€
A
20 min
20 minRainbow Bean Salad
wat je nodig hebt
Ingrediënten
garbanzo beans (canned, drained and rinsed)Voorraadkast400 g- black beans (canned, drained and rinsed)Voorraadkast400 g
corn (canned or cooked kernels, drained)Groente en fruit200 g
red onion (finely diced)Groente en fruit100 g
sweet peppers (diced)Groente en fruit200 g- jalapeño (seeded and finely chopped)Groente en fruit1 stuk
- purple cabbage (finely shredded)Groente en fruit150 g
- cilantro (chopped)Groente en fruit20 g
- lime juice (freshly squeezed)Groente en fruit60 ml
garlic (minced)Groente en fruit2 stukken
olive oilVoorraadkast60 ml
apple cider vinegarVoorraadkast15 ml- rice vinegarVoorraadkast15 ml
chili lime seasoningKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen1 g
saltKruiden en specerijen4 g
per portie
Voedingswaarden
163kcal
- Koolhydraten
- 22 g
- Eiwitten
- 7 g
- Vetten
- 5 g
wat je gebruikt
Keukengerei
Mengkom
Vergiet
Garde
stap voor stap
Bereiding
- Stap 1
Prep the vegetables
- Drain and rinse the garbanzo beans and black beans in a colander.
- Drain the corn.
- Finely dice the red onion, dice the sweet peppers, seed and chop the jalapeño, shred the purple cabbage and chop the cilantro.
- Stap 2
Make the dressing
- In a small bowl, whisk the lime juice, minced garlic, olive oil, apple cider vinegar and rice vinegar.
- Season with chili lime seasoning, salt and pepper.
- Stap 3
Toss the salad
- Add the beans, corn, onion, peppers, jalapeño and cabbage to a large bowl.
- Pour over the dressing and toss until everything is well coated.
- Fold in the cilantro and serve, or chill for later.