Dodatek
Italian Grinder Dense Bean Salad
20 minPorcje: 4Nutri-Score B€€
B
20 min
20 minItalian Grinder Dense Bean Salad
czego potrzebujesz
Składniki
red onion (halved and thinly sliced)Warzywa i owoce1 kawałek
bell pepper (diced)Warzywa i owoce1 kawałek
roasted red peppers (sliced)Spiżarnia100 g- tomatoes (sliced, salted)Warzywa i owoce300 g
homemade bruschetta (leftover, with tomatoes, garlic and basil)Produkty świeże150 g
salt (to taste)Przyprawy3 g- banana peppers (sliced, roughly chopped, with a little brine)Spiżarnia80 g
- chickpeas (canned, drained and rinsed)Spiżarnia480 g
salami (thin slices, cut into strips)Mięso5 kawałki
black pepper (freshly ground)Przyprawy1 g- oil and vinegar dressing (Italian-style)Spiżarnia15 ml
na porcję
Wartości odżywcze
254kcal
- Węglowodany
- 33 g
- Białko
- 11 g
- Tłuszcz
- 9 g
czego użyjesz
Przybory
Miska
chef's knife
Durszlak
krok po kroku
Przygotowanie
- Krok 1
Prepare the vegetables
- Slice the red onion and add it to a large bowl.
- Dice the bell pepper and slice the roasted red peppers, then add them to the bowl.
- Krok 2
Salt the tomatoes
- Slice the tomatoes and add them to the bowl.
- Salt immediately so they release their juices.
- Krok 3
Add the bruschetta and banana peppers
- Stir in the leftover bruschetta.
- Roughly chop the banana peppers and add them with a little of their brine.
- Krok 4
Add the chickpeas and salami
- Drain and rinse the chickpeas, then add them to the bowl.
- Cut the salami slices into strips and add them, keeping it light.
- Krok 5
Dress and marinate
- Season with black pepper and drizzle with the oil and vinegar dressing.
- Stir everything together, then let it marinate before serving.