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Vegan Southwest Bean Salad
20 minVoor 4Nutri-Score A€
A
20 min
20 minVegan Southwest Bean Salad
wat je nodig hebt
Ingrediënten
black beans (canned, drained and rinsed)Voorraadkast400 g- kidney beans (canned, drained and rinsed)Voorraadkast400 g
corn (canned, drained)Voorraadkast200 g
red bell pepper (diced)Groente en fruit1 stuk
red onion (finely diced)Groente en fruit1 stuk- cherry tomatoes (halved)Groente en fruit200 g
- jalapeño (seeded and minced)Groente en fruit1 stuk
- cilantro (chopped)Groente en fruit15 g
- lime juice (freshly squeezed)Groente en fruit45 ml
olive oilVoorraadkast30 ml
ground cuminKruiden en specerijen3 g
chili powderKruiden en specerijen2 g
saltKruiden en specerijen3 g
black pepper (ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
249kcal
- Koolhydraten
- 33 g
- Eiwitten
- 11 g
- Vetten
- 9 g
wat je gebruikt
Keukengerei
Mengkom
Vergiet
Garde
stap voor stap
Bereiding
- Stap 1
Rinse the beans and corn
- Drain and rinse the black beans and kidney beans in a colander.
- Drain the corn well.
- Stap 2
Chop the vegetables
- Dice the red bell pepper and finely dice the red onion.
- Halve the cherry tomatoes, mince the jalapeño and chop the cilantro.
- Stap 3
Make the dressing
- Whisk the lime juice with the olive oil, cumin, chili powder, salt and black pepper.
- Stap 4
Combine the salad
- Add the beans, corn and vegetables to a large bowl.
- Pour over the dressing and toss until everything is coated.
- Fold in the cilantro.
- Stap 5
Chill and serve
- Let the salad rest in the fridge so the flavors meld, then serve cold.