Side
Four-Bean Salad with Pickle-Lemon Dressing
20 minServes 6Nutri-Score A€
A
20 min
20 minFour-Bean Salad with Pickle-Lemon Dressing
what you need
Ingredients
pinto beans (canned, drained and rinsed)Pantry400 g- chickpeas (canned, drained and rinsed)Pantry400 g
corn (canned, drained)Pantry300 g- seasoned lima beans (canned, drained and rinsed)Pantry400 g
kosher pickles (finely chopped)Produce2 pieces- celery (finely chopped)Produce1 piece
onion (finely chopped)Produce1 piece- lemon juice (freshly squeezed)Pantry45 ml
olive oilPantry60 ml- pickle juicePantry30 ml
garlic powderSpices3 g
onion powderSpices3 g- ground cuminSpices3 g
saltSpices3 g
black pepperSpices1 g
per serving
Nutrition
232kcal
- Carbs
- 35 g
- Proteins
- 10 g
- Fat
- 6 g
what you’ll use
Tools
Colander
Mixing bowl
Whisk
step by step
Method
- Step 1
Rinse the beans and corn
- Drain the pinto beans, chickpeas, lima beans and corn in a colander.
- Rinse the beans well under cold water and let them drain completely.
- Step 2
Chop the vegetables
- Finely chop the pickles, the celery stalk and the onion.
- Step 3
Make the dressing
- In a bowl, whisk the lemon juice, olive oil and pickle juice.
- Add the garlic powder, onion powder, ground cumin, salt and pepper and whisk until combined.
- Step 4
Assemble the salad
- Combine the beans, corn, pickles, celery and onion in a large bowl.
- Pour the dressing over and toss well.
- Let it sit so the flavors soak in, then serve.