Side
Dense Bean Salad
20 minServes 6Nutri-Score B€€
B
20 min
20 minDense Bean Salad
what you need
Ingredients
cannellini beans (canned, drained and rinsed)Pantry400 g- black beans (canned, drained and rinsed)Pantry400 g
fresh parsley (chopped)Produce30 g- red bell pepper (diced)Produce1 piece
garlic (minced)Produce5 pieces- English cucumber (diced, skin on)Produce1 piece
shallot (finely chopped)Produce1 piece- sun-dried tomatoes in oil (julienned then chopped smaller, oil reserved)Pantry40 g
spicy pepperoni (sliced into small cubes)Meat100 g
mozzarella (cubed)Dairy150 g- pickled red onions (chopped, plus some of their vinegar)Pantry40 g
- sun-dried tomato oil (reserved from the jar)Pantry30 ml
- red wine vinegarPantry60 ml
saltSpices3 g
per serving
Nutrition
211kcal
- Carbs
- 22 g
- Proteins
- 10 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl
chef's knife
cutting board
step by step
Method
- Step 1
Combine the beans and vegetables
- Add the cannellini beans and black beans to a large container or bowl.
- Add the parsley, red bell pepper, garlic, cucumber and shallot.
- Step 2
Add the sun-dried tomatoes
- Chop the sun-dried tomatoes into smaller pieces.
- Add them to the salad, reserving a little of their oil for the vinaigrette.
- Step 3
Add the pepperoni and mozzarella
- Slice the spicy pepperoni into small cubes and add to the salad.
- Add the cubed mozzarella.
- Step 4
Make the vinaigrette
- Mix the reserved sun-dried tomato oil with some of the pickled red onion vinegar.
- Stir in the red wine vinegar and salt.
- Add the pickled red onions to the salad.
- Step 5
Dress and marinate
- Pour the vinaigrette over the salad.
- Close the lid and shake until everything is well mixed.
- Refrigerate to marinate; the longer it sits, the better it gets.