Side
Dense Bean Salad
20 minServes 4Nutri-Score A€
A
20 min
20 minDense Bean Salad
recipe by
Nisha Melvani MS, RD
@cookingforpeanuts
3 recipes
4 imports
0 cooked
what you need
Ingredients
kidney beans (cooked, rinsed and drained)Pantry250 g- lentils (cooked, rinsed and drained)Pantry250 g
- black beans (cooked, rinsed and drained)Pantry250 g
- capers (drained)Pantry30 g
shallot (finely chopped)Produce1 piece
pumpkin seeds (toasted)Nuts & seeds40 g
lemon juice (freshly squeezed)Produce45 ml
Dijon mustardPantry15 ml
maple syrupPantry10 ml
garlic (minced)Produce1 piece
saltSpices3 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
247kcal
- Carbs
- 36 g
- Proteins
- 13 g
- Fat
- 6 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
step by step
Method
- Step 1
Rinse the beans
- Rinse and drain the kidney beans, lentils and black beans.
- Place them in a large mixing bowl.
- Step 2
Make the oil-free dressing
- Whisk the lemon juice, Dijon mustard, maple syrup, minced garlic, salt and pepper in a small bowl until smooth.
- Step 3
Assemble the salad
- Add the chopped shallot and capers to the beans.
- Pour over the dressing and toss well to coat.
- Step 4
Finish with pumpkin seeds
- Scatter the toasted pumpkin seeds over the salad just before serving for crunch.
most cooked first