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Dense Bean Salad
Dodatek

Dense Bean Salad

20 minPorcje: 6Nutri-Score B€€
od @kodicooksathome1 importugotowano 0 razy
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Składniki

6 osób
  • cannellini beans (canned, drained and rinsed)Spiżarnia400 g
  • black beans (canned, drained and rinsed)Spiżarnia400 g
  • fresh parsley (chopped)Warzywa i owoce30 g
  • red bell pepper (diced)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce5 kawałki
  • English cucumber (diced, skin on)Warzywa i owoce1 kawałek
  • shallot (finely chopped)Warzywa i owoce1 kawałek
  • sun-dried tomatoes in oil (julienned then chopped smaller, oil reserved)Spiżarnia40 g
  • spicy pepperoni (sliced into small cubes)Mięso100 g
  • mozzarella (cubed)Nabiał150 g
  • pickled red onions (chopped, plus some of their vinegar)Spiżarnia40 g
  • sun-dried tomato oil (reserved from the jar)Spiżarnia30 ml
  • red wine vinegarSpiżarnia60 ml
  • saltPrzyprawy3 g

na porcję

Wartości odżywcze

211kcal

Węglowodany
22 g
Białko
10 g
Tłuszcz
9 g
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Przybory

  • Miska
  • chef's knife
  • cutting board

krok po kroku

Przygotowanie

  1. Combine the beans and vegetables

    • Add the cannellini beans and black beans to a large container or bowl.
    • Add the parsley, red bell pepper, garlic, cucumber and shallot.
    Krok 1

  2. Add the sun-dried tomatoes

    • Chop the sun-dried tomatoes into smaller pieces.
    • Add them to the salad, reserving a little of their oil for the vinaigrette.
    Krok 2

  3. Add the pepperoni and mozzarella

    • Slice the spicy pepperoni into small cubes and add to the salad.
    • Add the cubed mozzarella.
    Krok 3

  4. Make the vinaigrette

    • Mix the reserved sun-dried tomato oil with some of the pickled red onion vinegar.
    • Stir in the red wine vinegar and salt.
    • Add the pickled red onions to the salad.
    Krok 4

  5. Dress and marinate

    • Pour the vinaigrette over the salad.
    • Close the lid and shake until everything is well mixed.
    • Refrigerate to marinate; the longer it sits, the better it gets.
    Krok 5
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