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Dense 4-Bean Salad
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Dense 4-Bean Salad

20 minServes 6Nutri-Score A€
from @heyitsdezzy1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • black beans (canned, drained and rinsed)Pantry400 g
  • chickpeas (canned, drained and rinsed)Pantry400 g
  • kidney beans (canned, drained and rinsed)Pantry400 g
  • cannellini beans (canned, drained and rinsed)Pantry400 g
  • cucumber (cut into small dice)Produce0.5 pieces
  • red onion (finely diced)Produce0.5 pieces
  • olive oilPantry60 ml
  • red wine vinegarPantry30 ml
  • lemon juice (freshly squeezed)Produce15 ml
  • Dijon mustardPantry10 g
  • garlic (clove, minced)Produce1 piece
  • parsley (chopped)Produce15 g
  • saltSpices3 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

261kcal

Carbs
32 g
Proteins
10 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Colander
  • Mixing bowl
  • Whisk

step by step

Method

  1. Rinse the beans

    • Drain the black beans, chickpeas, kidney beans and cannellini beans in a colander.
    • Rinse well under cold water and let drain completely.
    Step 1

  2. Prepare the vegetables

    • Dice the cucumber.
    • Finely dice the red onion.
    • Chop the parsley and mince the garlic.
    Step 2

  3. Make the dressing

    • Whisk the olive oil, red wine vinegar, lemon juice and Dijon mustard in a bowl.
    • Add the garlic, salt and black pepper and whisk until emulsified.
    Step 3

  4. Combine the salad

    • Put all the beans, cucumber and red onion in a large bowl.
    • Pour over the dressing and toss until everything is well coated.
    • Fold in the parsley.
    Step 4

  5. Chill and serve

    • Let the salad rest in the fridge so the beans absorb the dressing.
    • Toss again before serving.
    Step 5
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