Side
Bean Salad with Lemon Dijon Dressing
15 minServes 2Nutri-Score A€
A
15 min
15 minBean Salad with Lemon Dijon Dressing
what you need
Ingredients
black beans (canned, drained and rinsed)Pantry170 g- chickpeas (canned, drained and rinsed)Pantry165 g
yellow bell pepper (chopped)Produce1 piece- cocktail tomatoes (chopped)Produce4 pieces
- mini cucumber (chopped)Produce1 piece
red onion (finely diced)Produce0.5 pieces- jarred garlic (minced)Pantry5 ml
feta (crumbled)Dairy40 g
lemon (juiced)Produce1 piece
olive oilPantry30 ml
Dijon mustardPantry10 ml
maple syrupPantry10 ml
salt (to taste)Spices2 g
black pepper (to taste)Spices1 g
per serving
Nutrition
363kcal
- Carbs
- 39 g
- Proteins
- 14 g
- Fat
- 17 g
what you’ll use
Tools
Mixing bowl
Colander
Citrus juicer
Whisk
step by step
Method
- Step 1
Rinse the beans
- Drain and rinse the black beans and chickpeas in a colander.
- Let them drain well so the salad doesn't get watery.
- Step 2
Chop the vegetables
- Chop the yellow bell pepper, cocktail tomatoes and mini cucumber.
- Finely dice the red onion.
- Step 3
Make the dressing
- Squeeze the lemon juice into a bowl.
- Whisk in the olive oil, Dijon mustard, maple syrup and jarred garlic.
- Season with salt and pepper.
- Step 4
Assemble the salad
- Combine the beans, chopped vegetables and red onion in a large bowl.
- Pour over the dressing and toss to coat.
- Top with crumbled feta and serve.