Side
Dense Bean Salad
25 minServes 8Nutri-Score A€
A
25 min
25 minDense Bean Salad
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry400 g- kidney beans (canned, drained and rinsed)Pantry400 g
- pinto beans (canned, drained and rinsed)Pantry400 g
- lentils (canned, drained and rinsed)Pantry400 g
- black beans (canned, drained and rinsed)Pantry400 g
corn (canned, drained)Pantry285 g
cucumber (diced)Produce1 piece
jalapeño (finely diced)Produce1 piece- bell peppers (diced)Produce2 pieces
red onion (finely diced)Produce1 piece
tri-color quinoa (cooked)Grains150 g
olive oilPantry120 ml
honeyPantry21 g
limes (juiced)Produce4 pieces
chili powderSpices2 g
cuminSpices2 g
onion powderSpices2 g
garlic powderSpices3 g
paprikaSpices2 g
saltSpices3 g
black pepperSpices1 g
per serving
Nutrition
353kcal
- Carbs
- 41 g
- Proteins
- 12 g
- Fat
- 16 g
what you’ll use
Tools
Colander
Mixing bowl
Whisk
Citrus juicer
step by step
Method
- Step 1
Drain and rinse the beans
- Drain and rinse the chickpeas, kidney beans, pinto beans, lentils and black beans.
- Drain the corn.
- Step 2
Chop the vegetables
- Dice the cucumber, bell peppers and red onion.
- Finely dice the jalapeño.
- Step 3
Cook the quinoa
- Cook the tri-color quinoa according to the package instructions, then let it cool.
- Step 4
Make the dressing
- Whisk the olive oil, honey and juice of the limes in a bowl.
- Add the chili powder, cumin, onion powder, garlic powder, paprika, salt and pepper and whisk until combined.
- Step 5
Assemble the salad
- Combine the beans, corn, vegetables and cooled quinoa in a large bowl.
- Pour over the dressing and toss well to coat.
- Serve right away or keep refrigerated for the week.