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16 Bean Dense Bean Salad (Clean Out the Fridge)
50 minServes 6Nutri-Score A€
A
50 min
50 min16 Bean Dense Bean Salad (Clean Out the Fridge)
what you need
Ingredients
16 bean soup mix (half of a 500 g bag, rinsed)Pantry250 g
waterOther960 ml- Better Than Bouillon ham base (a glug)Pantry15 g
mushrooms (finely chopped)Produce60 g- bell peppers (finely chopped (optional))Produce100 g
parsley (chopped)Produce15 g- celery (finely chopped)Produce2 pieces
- green onion (finely chopped)Produce2 pieces
carrots (finely chopped)Produce2 pieces- olives (chopped, brine reserved)Pantry60 g
- artichoke hearts (chopped, oil reserved)Pantry150 g
- pickled cauliflower (chopped)Pantry100 g
feta cheese (crumbled)Dairy100 g- artichoke heart oil (from the jar)Pantry30 ml
- olive brinePantry15 ml
olive oilPantry30 ml- lemon juice (juice of one lemon)Produce30 ml
Dijon mustardPantry10 g
Italian seasoningSpices3 g
garlic powderSpices2 g
saltSpices3 g
black pepperSpices1 g
per serving
Nutrition
229kcal
- Carbs
- 28 g
- Proteins
- 9 g
- Fat
- 9 g
what you’ll use
Tools
Pressure cooker
Colander
Mixing bowl
Whisk
step by step
Method
- Step 1
Cook the beans in the Instant Pot
- Rinse the bean mix and add it to the Instant Pot with the water and a glug of bouillon paste.
- Cook under pressure for 22 minutes, then let the pressure release naturally for 10 minutes before venting.
- Step 2
Prep the fridge vegetables
- Finely chop the mushrooms, celery, green onion, carrots and parsley.
- Chop the olives, artichoke hearts and pickled cauliflower, keeping the artichoke oil and olive brine for the dressing.
- Discard any vegetables that have gone bad.
- Step 3
Make the dressing
- Whisk the artichoke oil, olive brine, olive oil, lemon juice and Dijon mustard.
- Season with Italian seasoning and garlic powder.
- Step 4
Assemble the salad
- Rinse the cooked beans under cold water and drain well.
- Combine the beans with all the chopped vegetables, olives, artichokes and pickled cauliflower.
- Season with salt and pepper, pour over the dressing and fold in the crumbled feta.
most cooked first