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Dense Bean Salad with Miso Vinaigrette
30 minPorcje: 5Nutri-Score A€€
A
30 min
30 minDense Bean Salad with Miso Vinaigrette
przepis od
Make This With Ashley
@ashley.hoskins
1 przepis
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czego potrzebujesz
Składniki
baby cucumbers (chopped into bite-size pieces)Warzywa i owoce250 g
sugar bomb tomatoes (left whole)Warzywa i owoce150 g
Great Northern beans (canned, drained and rinsed)Spiżarnia400 g- chickpeas (canned, drained and rinsed)Spiżarnia400 g
chicken cutlets (grilled and chopped)Mięso4 kawałki
feta cheese (crumbled)Nabiał100 g- lemon juice (freshly squeezed)Warzywa i owoce120 ml
- red wine vinegarSpiżarnia60 ml
extra virgin olive oilSpiżarnia80 ml- white miso pasteSpiżarnia45 g
dried oreganoPrzyprawy3 g
sea saltPrzyprawy5 g
garlic powderPrzyprawy3 g
garlic (peeled)Warzywa i owoce2 kawałki- nutritional yeastSpiżarnia15 g
na porcję
Wartości odżywcze
433kcal
- Węglowodany
- 35 g
- Białko
- 26 g
- Tłuszcz
- 21 g
czego użyjesz
Przybory
Miska
jar- Grill
krok po kroku
Przygotowanie
- Krok 1
Prepare the vegetables
- Wash and chop the baby cucumbers into bite-size pieces.
- Add the cucumbers and the whole sugar bomb tomatoes to a large bowl.
- Krok 2
Add beans and chicken
- Drain and rinse the Great Northern beans and chickpeas, then add them to the bowl.
- Chop the grilled chicken cutlets and add them in.
- Crumble the feta over the salad.
- Krok 3
Make the miso vinaigrette
- Combine the lemon juice, red wine vinegar, olive oil, white miso paste, dried oregano, sea salt, garlic powder, garlic and nutritional yeast in a jar.
- Seal with the lid and shake until emulsified.
- Krok 4
Dress and store
- Pour about half of the vinaigrette over the salad and toss until everything is well coated.
- Divide into meal prep containers and refrigerate.