Side
Four-Bean Salad with Honey-Lime Dressing
20 minServes 6Nutri-Score A€
A
20 min
20 minFour-Bean Salad with Honey-Lime Dressing
what you need
Ingredients
garbanzo beans (canned, drained and rinsed)Pantry400 g- kidney beans (canned, drained and rinsed)Pantry400 g
- Great Northern beans (canned, drained and rinsed)Pantry400 g
- black beans (canned, drained and rinsed)Pantry400 g
corn (canned, drained and rinsed)Pantry340 g
cucumber (diced)Produce1 piece
red bell pepper (diced)Produce1 piece- orange bell pepper (diced)Produce1 piece
red onion (finely diced)Produce0.5 pieces
olive oil (for the dressing)Pantry60 ml
honey (for the dressing)Pantry30 ml
limes (juiced)Produce2 pieces
chili powder (for the dressing)Spices3 g
cumin (ground, for the dressing)Spices2 g
paprika (for the dressing)Spices2 g
salt (to taste)Spices3 g
black pepper (to taste)Spices1 g
per serving
Nutrition
322kcal
- Carbs
- 43 g
- Proteins
- 12 g
- Fat
- 11 g
what you’ll use
Tools
Can opener
Colander
Mixing bowl ×2
Whisk
step by step
Method
- Step 1
Rinse the beans and corn
- Open the cans of garbanzo beans, kidney beans, Great Northern beans, black beans and corn.
- Rinse them well under cold water and add them to a large bowl.
- Step 2
Chop the vegetables
- Dice the cucumber, the red and orange bell peppers and the red onion.
- Add all the chopped vegetables to the bowl with the beans.
- Step 3
Make the dressing
- In a small bowl, combine the olive oil, honey, lime juice, chili powder, cumin, paprika, salt and pepper.
- Whisk everything together until well blended.
- Step 4
Toss and serve
- Drizzle the dressing over the salad.
- Mix everything together until evenly coated and serve.
most cooked first