Main
Dense Bean Salad #2
20 minServes 6Nutri-Score B€
B
20 min
20 minDense Bean Salad #2
what you need
Ingredients
great northern beans (canned, rinsed and drained)Pantry400 g- black beans (canned, rinsed and drained)Pantry400 g
- chickpeas (canned, rinsed and drained)Pantry400 g
cucumber (diced)Produce1 piece
red onion (finely diced)Produce1 piece- black olives (sliced)Pantry100 g
- sun-dried tomatoes (chopped)Pantry60 g
pepperoni (diced)Meat80 g- salami (diced)Meat80 g
- olive garden dressing (store-bought, to taste)Pantry120 ml
feta (crumbled, added when serving)Dairy100 g
per serving
Nutrition
296kcal
- Carbs
- 32 g
- Proteins
- 14 g
- Fat
- 13 g
what you’ll use
Tools
Colander
Mixing bowl
step by step
Method
- Step 1
Rinse the beans
- Rinse and drain the great northern beans, black beans and chickpeas in a colander.
- Step 2
Chop the vegetables and meats
- Dice the cucumber and finely dice the red onion.
- Slice the black olives and chop the sun-dried tomatoes.
- Dice the pepperoni and salami.
- Step 3
Combine the salad
- Add the beans, cucumber, red onion, olives, sun-dried tomatoes, pepperoni and salami to a large bowl.
- Pour over the dressing and toss to coat; no salt or pepper needed.
- Step 4
Chill and serve
- Cover and refrigerate until ready to eat.
- Crumble the feta over each portion at serving time.