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Dense Bean Salad with Miso Vinaigrette
30 minServes 5Nutri-Score A€€
A
30 min
30 minDense Bean Salad with Miso Vinaigrette
recipe by
Make This With Ashley
@ashley.hoskins
1 recipe
1 import
0 cooked
what you need
Ingredients
baby cucumbers (chopped into bite-size pieces)Produce250 g
sugar bomb tomatoes (left whole)Produce150 g
Great Northern beans (canned, drained and rinsed)Pantry400 g- chickpeas (canned, drained and rinsed)Pantry400 g
chicken cutlets (grilled and chopped)Meat4 pieces
feta cheese (crumbled)Dairy100 g- lemon juice (freshly squeezed)Produce120 ml
- red wine vinegarPantry60 ml
extra virgin olive oilPantry80 ml- white miso pastePantry45 g
dried oreganoSpices3 g
sea saltSpices5 g
garlic powderSpices3 g
garlic (peeled)Produce2 pieces- nutritional yeastPantry15 g
per serving
Nutrition
433kcal
- Carbs
- 35 g
- Proteins
- 26 g
- Fat
- 21 g
what you’ll use
Tools
Mixing bowl
jar- Grill
step by step
Method
- Step 1
Prepare the vegetables
- Wash and chop the baby cucumbers into bite-size pieces.
- Add the cucumbers and the whole sugar bomb tomatoes to a large bowl.
- Step 2
Add beans and chicken
- Drain and rinse the Great Northern beans and chickpeas, then add them to the bowl.
- Chop the grilled chicken cutlets and add them in.
- Crumble the feta over the salad.
- Step 3
Make the miso vinaigrette
- Combine the lemon juice, red wine vinegar, olive oil, white miso paste, dried oregano, sea salt, garlic powder, garlic and nutritional yeast in a jar.
- Seal with the lid and shake until emulsified.
- Step 4
Dress and store
- Pour about half of the vinaigrette over the salad and toss until everything is well coated.
- Divide into meal prep containers and refrigerate.