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Dense Bean Salad
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Dense Bean Salad

20 minServes 6Nutri-Score A€
from @mamahodge881 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • navy beans (canned, rinsed and drained)Pantry400 g
  • light kidney beans (canned, rinsed and drained)Pantry400 g
  • black beans (canned, rinsed and drained)Pantry400 g
  • cucumber (cut into small pieces)Produce1 piece
  • tomatoes (cut into small pieces)Produce2 pieces
  • yellow bell pepper (diced)Produce1 piece
  • banana peppers (sliced)Produce60 g
  • red onion (finely chopped)Produce1 piece
  • angel hair coleslaw mix (for crunch)Produce100 g
  • olive oilPantry60 ml
  • red wine vinegarPantry60 ml
  • garlic (minced)Produce2 pieces
  • banana pepper juice (from the jar)Pantry15 ml
  • lemon (juiced)Produce1 piece
  • saltSpices3 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

274kcal

Carbs
35 g
Proteins
10 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Colander
  • Mixing bowl ×2
  • Citrus juicer

step by step

Method

  1. Rinse the beans

    • Rinse the navy beans, light kidney beans and black beans in a colander under cold water.
    • Drain well and transfer all the beans to a large mixing bowl.
    Step 1

  2. Prepare the vegetables

    • Cut the cucumber, tomatoes and bell pepper into small pieces.
    • Slice the banana peppers and finely chop the red onion.
    • Add all the vegetables to the bowl with the beans.
    Step 2

  3. Add the coleslaw mix

    • Add the angel hair coleslaw mix to the bowl for crunch and toss everything together.
    Step 3

  4. Make the dressing

    • In a small bowl, combine the olive oil and red wine vinegar in roughly equal parts.
    • Add the minced garlic, a little banana pepper juice and the juice of the lemon.
    • Season with salt and black pepper and mix well.
    Step 4

  5. Toss and serve

    • Pour the dressing over the salad and mix thoroughly with a large spoon.
    • Serve with tortilla chips or eat with a spoon.
    Step 5
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