Side
Dense Bean Salad
20 minServes 4Nutri-Score A€
A
20 min
20 minDense Bean Salad
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry400 g- black beans (canned, drained and rinsed)Pantry400 g
- cannellini beans (canned, drained and rinsed)Pantry400 g
red onion (finely diced)Produce1 piece
cucumber (diced)Produce1 piece
cherry tomatoes (halved)Produce250 g- bell pepper (diced)Produce1 piece
broccoli (cut into small florets)Produce200 g
feta (crumbled)Dairy100 g
olive oilPantry60 ml- lemon juice (freshly squeezed)Produce30 ml
- red wine vinegarPantry15 ml
Dijon mustardPantry10 g
garlic (minced)Produce2 pieces
parsley (chopped)Produce15 g
saltSpices3 g
black pepper (ground)Spices1 g
per serving
Nutrition
345kcal
- Carbs
- 44 g
- Proteins
- 16 g
- Fat
- 12 g
what you’ll use
Tools
Mixing bowl
Colander
Whisk
step by step
Method
- Step 1
Rinse the beans
- Drain the chickpeas, black beans and cannellini beans in a colander.
- Rinse well under cold water and let drain completely.
- Step 2
Prepare the vegetables
- Finely dice the red onion and the bell pepper.
- Dice the cucumber and halve the cherry tomatoes.
- Cut the broccoli into small florets and crumble the feta.
- Step 3
Make the dressing
- Whisk the olive oil, lemon juice, red wine vinegar and Dijon mustard.
- Add the minced garlic, salt and black pepper and whisk until emulsified.
- Step 4
Assemble the salad
- Combine the beans, vegetables and parsley in the mixing bowl.
- Pour over the dressing and toss until everything is well coated.
- Fold in the crumbled feta and serve or chill.