Side
Dense Bean Salad
20 minServes 4Nutri-Score A€
A
20 min
20 minDense Bean Salad
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry400 g- black beans (canned, drained and rinsed)Pantry400 g
- cannellini beans (canned, drained and rinsed)Pantry400 g
red onion (finely diced)Produce1 piece
cucumber (diced)Produce1 piece
cherry tomatoes (halved)Produce200 g- bell pepper (diced)Produce1 piece
parsley (chopped)Produce20 g
olive oilPantry60 ml- lemon juice (freshly squeezed)Produce30 ml
- red wine vinegarPantry15 ml
Dijon mustardPantry10 g
garlic (minced)Produce2 pieces
saltSpices3 g
black pepper (ground)Spices1 g
per serving
Nutrition
323kcal
- Carbs
- 44 g
- Proteins
- 16 g
- Fat
- 10 g
what you’ll use
Tools
Mixing bowl
Colander
Whisk
step by step
Method
- Step 1
Rinse the beans
- Drain the chickpeas, black beans and cannellini beans in a colander.
- Rinse them well under cold water and let them drain completely.
- Step 2
Prepare the vegetables
- Finely dice the red onion and the bell pepper.
- Dice the cucumber and halve the cherry tomatoes.
- Chop the parsley and mince the garlic.
- Step 3
Make the dressing
- Whisk the olive oil, lemon juice, red wine vinegar and Dijon mustard in a bowl.
- Add the garlic, salt and black pepper and whisk until emulsified.
- Step 4
Combine the salad
- Put the beans, vegetables and parsley in a large bowl.
- Pour over the dressing and toss until everything is evenly coated.
- Step 5
Let it marinate
- Cover and refrigerate so the beans absorb the dressing.
- Toss again before serving.