Side
Dense Bean Salad
20 minServes 6Nutri-Score A€€
A
20 min
20 minDense Bean Salad
what you need
Ingredients
chickpeas (canned, rinsed and drained)Pantry240 g- black beans (canned, rinsed and drained)Pantry240 g
- cannellini beans (canned, rinsed and drained)Pantry240 g
cucumber (diced, seeds removed)Produce150 g
bell pepper (diced, seeds removed)Produce150 g
red onion (chopped)Produce75 g- cherry tomatoes (sliced in quarters)Produce150 g
- banana peppers (sliced)Pantry75 g
- black olives (pitted, sliced in half)Pantry135 g
feta cheese (crumbled)Dairy150 g- fresh cilantro (chopped)Produce10 g
fresh parsley (chopped)Produce10 g
extra virgin olive oil (lemon-herb infused if available)Pantry120 ml
white wine vinegarPantry120 ml- fresh lemon juice (freshly squeezed)Produce60 ml
Dijon mustardPantry5 ml
honeyPantry5 ml
saltSpices5 g
black pepper (ground)Spices2 g
onion powderSpices2 g
garlic powderSpices2 g
paprikaSpices2 g
per serving
Nutrition
376kcal
- Carbs
- 29 g
- Proteins
- 10 g
- Fat
- 24 g
what you’ll use
Tools
Mixing bowl
Colander
Whisk
step by step
Method
- Step 1
Rinse the beans
- Rinse and drain the chickpeas, black beans and cannellini beans in a colander.
- Step 2
Prepare the vegetables
- Dice the cucumber, removing the seeds.
- Dice the bell pepper and chop the red onion.
- Quarter the cherry tomatoes and slice the banana peppers.
- Halve the pitted olives.
- Step 3
Combine the salad
- Add the beans, cucumber, bell pepper, red onion, cherry tomatoes, banana peppers and olives to a large mixing bowl.
- Crumble in the feta cheese and add the chopped cilantro and parsley.
- Step 4
Make the dressing
- In a small cup, whisk together the olive oil, white wine vinegar, lemon juice, Dijon mustard and honey.
- Season with salt, black pepper, onion powder, garlic powder and paprika, then mix well and taste.
- Step 5
Dress and serve
- Drizzle the dressing over the salad and toss to combine.
- Serve with tortilla chips or your favorite protein; keeps 3 to 4 days in the fridge.
most cooked first