Side
Dense Bean Salad
20 minServes 6Nutri-Score A€€
A
20 min
20 minDense Bean Salad
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry400 g- kidney beans (canned, drained and rinsed)Pantry400 g
- Great Northern beans (canned, drained and rinsed)Pantry400 g
mini cucumbers (cut into quarters)Produce3 pieces
cherry tomatoes (halved)Produce250 g- banana peppers (sliced)Produce100 g
red onion (finely diced)Produce1 piece
mozzarella pearls (drained)Dairy200 g- fresh parsley (chopped)Produce20 g
olive oilPantry60 ml- red wine vinegarPantry30 ml
- banana pepper juice (from the jar)Pantry30 ml
maple syrupPantry15 ml
Dijon mustardPantry10 g
per serving
Nutrition
255kcal
- Carbs
- 29 g
- Proteins
- 11 g
- Fat
- 10 g
what you’ll use
Tools
Mixing bowl
Whisk
step by step
Method
- Step 1
Prepare the vegetables
- Cut the mini cucumbers into quarters.
- Halve the cherry tomatoes and slice the banana peppers.
- Finely dice the red onion and chop the fresh parsley.
- Step 2
Assemble the salad
- Drain and rinse the chickpeas, kidney beans and Great Northern beans.
- Add the beans, cucumbers, cherry tomatoes, banana peppers, red onion, mozzarella pearls and parsley to a large bowl.
- Step 3
Make the dressing
- Whisk together the olive oil, red wine vinegar, banana pepper juice, maple syrup and Dijon mustard.
- Taste and adjust the balance of oil, vinegar and sweetness.
- Step 4
Toss and marinate
- Pour the dressing over the salad and mix everything well.
- Let it marinate in the fridge before serving; it gets better over the following days.