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Dense Bean Salad
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Dense Bean Salad

20 minServes 6Nutri-Score A€
from @agokey921 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • black beans (canned, drained and rinsed)Pantry400 g
  • chickpeas (canned, drained and rinsed)Pantry400 g
  • celery (finely chopped)Produce3 pieces
  • white onion (finely chopped)Produce0.5 pieces
  • bell pepper (diced)Produce0.5 pieces
  • cherry tomatoes (halved)Produce15 pieces
  • fresh parsley (chopped)Produce15 g
  • olive oilPantry60 ml
  • red wine vinegarPantry30 ml
  • mustardPantry30 ml
  • maple syrupPantry45 ml
  • saltSpices3 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

201kcal

Carbs
22 g
Proteins
5 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Can opener
  • Colander

step by step

Method

  1. Drain and rinse the beans

    • Open the cans of black beans and chickpeas.
    • Drain and rinse them, then add to a large mixing bowl.
    Step 1

  2. Chop the vegetables

    • Chop the celery, white onion and bell pepper.
    • Halve the cherry tomatoes and add everything to the bowl.
    Step 2

  3. Add the parsley

    • Chop the fresh parsley and add it to the bowl.
    Step 3

  4. Make the dressing

    • In a small bowl or jug, combine the olive oil, red wine vinegar, mustard and maple syrup.
    • Season with salt and pepper and stir well.
    Step 4

  5. Toss and serve

    • Pour the dressing over the salad and mix until everything is coated.
    • Serve immediately or chill before serving.
    Step 5
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