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Dense Bean Salad
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Dense Bean Salad

25 minServes 4Nutri-Score B€€
from @justalex.m1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chickpeas (canned, rinsed and drained)Pantry400 g
  • red kidney beans (canned, rinsed and drained)Pantry400 g
  • parsley (chopped)Produce10 g
  • oregano (dried)Spices3 g
  • paprika (ground)Spices3 g
  • cucumber (diced)Produce1 piece
  • red bell pepper (diced)Produce1 piece
  • carrot (grated)Produce1 piece
  • red onion (finely chopped)Produce1 piece
  • cherry tomatoes (diced)Produce200 g
  • corn (canned, drained)Pantry340 g
  • feta cheese (crumbled)Dairy100 g
  • apple cider vinegarPantry15 ml
  • oilPantry30 ml
  • honeyPantry30 ml
  • lemon juice (freshly squeezed)Produce10 ml
  • Dijon mustardPantry30 ml

per serving

Nutrition

331kcal

Carbs
44 g
Proteins
14 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Grater
  • Colander

step by step

Method

  1. Fry and season the beans

    • Rinse and drain the chickpeas and red kidney beans.
    • Fry them in a pan and season with parsley, oregano and paprika.
    Step 1

  2. Prepare the vegetables

    • Dice the cucumber, the bell pepper and the cherry tomatoes.
    • Grate the carrot and finely chop the red onion.
    Step 2

  3. Assemble the salad

    • Add the vegetables to a large bowl with the drained corn.
    • Crumble in the feta cheese.
    Step 3

  4. Make the dressing

    • Whisk the apple cider vinegar, oil, honey, lemon juice and Dijon mustard together.
    Step 4

  5. Combine and serve

    • Add the fried beans to the bowl and mix well.
    • Pour over the dressing and toss to coat.
    Step 5
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