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Dense Bean Salad with Fiber Tortilla Chips
20 minServes 6Nutri-Score A€
A
20 min
20 minDense Bean Salad with Fiber Tortilla Chips
what you need
Ingredients
kidney beans (canned, rinsed and drained)Pantry400 g- black beans (canned, rinsed and drained)Pantry400 g
- chickpeas (canned, rinsed and drained)Pantry400 g
corn (canned, rinsed and drained)Pantry285 g
cucumber (diced)Produce1 piece
cherry tomatoes (halved)Produce250 g
red onion (finely diced)Produce0.5 pieces- cilantro (chopped)Produce20 g
- jalapeño (finely chopped)Produce1 piece
olive oil (for the salad and for frying)Pantry60 ml- lemon juice (freshly squeezed)Produce45 ml
salt (to taste)Spices5 g
feta (crumbled, added just before eating)Dairy100 g- high-fiber tortilla (cut into chips)Bakery2 pieces
per serving
Nutrition
264kcal
- Carbs
- 35 g
- Proteins
- 10 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl
Frying pan
Colander
step by step
Method
- Step 1
Rinse the canned goods
- Drain the kidney beans, black beans, chickpeas and corn in a colander.
- Rinse them well under cold water and let them drain.
- Step 2
Chop the vegetables
- Dice the cucumber and halve the cherry tomatoes.
- Finely dice the red onion and jalapeño, and chop the cilantro.
- Step 3
Assemble the salad
- Put the beans, corn, cucumber, tomatoes, red onion, jalapeño and cilantro in a large bowl.
- Drizzle with the olive oil and lemon juice, season with salt and toss well.
- Step 4
Fry the fiber tortilla chips
- Cut the high-fiber tortillas into chips.
- Fry them in olive oil and sprinkle with salt until golden and crisp.
- Step 5
Serve
- Crumble the feta over the salad right before eating, not earlier.
- Serve with the warm tortilla chips.