Main
Dense Bean Salad
20 minServes 4Nutri-Score A€
A
20 min
20 minDense Bean Salad
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry240 g- black beans (canned, drained and rinsed)Pantry240 g
- cannellini beans (canned, drained and rinsed)Pantry240 g
cucumber (diced)Produce1 piece
cherry tomatoes (halved)Produce200 g
red onion (finely diced)Produce1 piece- bell pepper (diced)Produce1 piece
parsley (chopped)Produce20 g
olive oilPantry60 ml- red wine vinegarPantry30 ml
- lemon juice (freshly squeezed)Produce30 ml
Dijon mustardPantry15 ml
honeyPantry10 ml
garlic (minced)Produce2 pieces
saltSpices5 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
373kcal
- Carbs
- 41 g
- Proteins
- 14 g
- Fat
- 17 g
what you’ll use
Tools
Mixing bowl
Colander
Whisk
step by step
Method
- Step 1
Rinse the beans
- Drain and rinse the chickpeas, black beans and cannellini beans in a colander.
- Let them drain well so the salad doesn't get watery.
- Step 2
Chop the vegetables
- Dice the cucumber, bell pepper and red onion.
- Halve the cherry tomatoes and chop the parsley.
- Step 3
Make the dressing
- Whisk the olive oil, red wine vinegar, lemon juice, Dijon mustard and honey.
- Add the minced garlic, salt and black pepper and whisk until emulsified.
- Step 4
Combine and shake
- Put the beans and vegetables in a large bowl with a lid.
- Pour over the dressing, close the lid and shake hard until everything is coated.
- Taste, adjust the seasoning and serve or chill.