Dodatek
Dense Bean Salad
20 minPorcje: 6Nutri-Score A€€
A
20 min
20 minDense Bean Salad
czego potrzebujesz
Składniki
chickpeas (canned, drained and rinsed)Spiżarnia400 g- kidney beans (canned, drained and rinsed)Spiżarnia400 g
- Great Northern beans (canned, drained and rinsed)Spiżarnia400 g
mini cucumbers (cut into quarters)Warzywa i owoce3 kawałki
cherry tomatoes (halved)Warzywa i owoce250 g- banana peppers (sliced)Warzywa i owoce100 g
red onion (finely diced)Warzywa i owoce1 kawałek
mozzarella pearls (drained)Nabiał200 g- fresh parsley (chopped)Warzywa i owoce20 g
olive oilSpiżarnia60 ml- red wine vinegarSpiżarnia30 ml
- banana pepper juice (from the jar)Spiżarnia30 ml
maple syrupSpiżarnia15 ml
Dijon mustardSpiżarnia10 g
na porcję
Wartości odżywcze
255kcal
- Węglowodany
- 29 g
- Białko
- 11 g
- Tłuszcz
- 10 g
czego użyjesz
Przybory
Miska
Trzepaczka
krok po kroku
Przygotowanie
- Krok 1
Prepare the vegetables
- Cut the mini cucumbers into quarters.
- Halve the cherry tomatoes and slice the banana peppers.
- Finely dice the red onion and chop the fresh parsley.
- Krok 2
Assemble the salad
- Drain and rinse the chickpeas, kidney beans and Great Northern beans.
- Add the beans, cucumbers, cherry tomatoes, banana peppers, red onion, mozzarella pearls and parsley to a large bowl.
- Krok 3
Make the dressing
- Whisk together the olive oil, red wine vinegar, banana pepper juice, maple syrup and Dijon mustard.
- Taste and adjust the balance of oil, vinegar and sweetness.
- Krok 4
Toss and marinate
- Pour the dressing over the salad and mix everything well.
- Let it marinate in the fridge before serving; it gets better over the following days.