Side
Cold Bean Salad with Lemon Vinaigrette
20 minServes 6Nutri-Score A€
A
20 min
20 minCold Bean Salad with Lemon Vinaigrette
what you need
Ingredients
light red kidney beans (canned, drained)Pantry400 g- cannellini beans (canned, drained)Pantry800 g
- chickpeas (canned, drained)Pantry400 g
cucumber (quartered and thinly sliced)Produce0.5 pieces
cherry tomatoes (halved)Produce150 g
red onion (finely chopped)Produce0.3 pieces- green onions (sliced)Produce4 pieces
avocado (diced)Produce1 piece
olive oilPantry60 ml- red wine vinegarPantry30 ml
- balsamic vinegarPantry10 ml
lemon (juiced)Produce1 piece
saltSpices3 g
black pepperSpices1 g
garlic powderSpices3 g
onion powderSpices3 g- Italian seasoningSpices3 g
per serving
Nutrition
305kcal
- Carbs
- 35 g
- Proteins
- 12 g
- Fat
- 13 g
what you’ll use
Tools
Colander
Mixing bowl
Whisk
step by step
Method
- Step 1
Drain the beans
- Open the cans of kidney beans, cannellini beans and chickpeas.
- Drain and rinse them well in a colander.
- Step 2
Prepare the vegetables
- Quarter the cucumber and slice it thinly.
- Halve the cherry tomatoes.
- Chop the red onion and slice the green onions.
- Dice the avocado.
- Step 3
Make the vinaigrette
- Whisk the olive oil, red wine vinegar and balsamic vinegar together.
- Squeeze in the lemon juice.
- Season with salt, pepper, garlic powder, onion powder and Italian seasoning.
- Step 4
Combine the salad
- Put the beans and vegetables in a large bowl.
- Pour over the vinaigrette and toss to coat everything evenly.
- Step 5
Chill and serve
- Refrigerate the salad before serving.
- Keeps well for 2 to 3 days.