Side
Dense Bean Salad
20 minServes 6Nutri-Score B€€
B
20 min
20 minDense Bean Salad
what you need
Ingredients
black beans (canned, rinsed and drained)Pantry400 g- chickpeas (canned, rinsed and drained)Pantry400 g
cherry tomatoes (halved)Produce250 g- bell peppers (diced, assorted colors)Produce4 pieces
- jalapeño (finely diced)Produce1 piece
red onion (finely diced)Produce0.5 pieces- banana peppers (sliced, jarred, plus a little juice reserved)Pantry150 g
- cilantro (chopped)Produce20 g
mozzarella balls (small bocconcini, drained)Dairy200 g- dried cranberriesPantry60 g
olive oilPantry90 ml- red wine vinegarPantry90 ml
Dijon mustardPantry15 ml
maple syrupPantry5 ml
per serving
Nutrition
316kcal
- Carbs
- 29 g
- Proteins
- 10 g
- Fat
- 18 g
what you’ll use
Tools
Mixing bowl
Whisk
Colander
step by step
Method
- Step 1
Rinse the beans
- Rinse the black beans and chickpeas under cold water and drain well.
- Step 2
Prepare the vegetables
- Halve the cherry tomatoes.
- Dice the bell peppers, jalapeño and red onion.
- Slice the banana peppers and chop the cilantro.
- Step 3
Make the dressing
- Whisk the olive oil, red wine vinegar, Dijon mustard, a little banana pepper juice and maple syrup until combined.
- Step 4
Assemble the salad
- Combine the beans, vegetables, cilantro, mozzarella balls and cranberries in a large bowl.
- Pour the dressing over and mix well with both hands or a large spoon.
- Step 5
Chill and serve
- Divide into containers and refrigerate; it keeps well for about five days.