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Gluten-Free Bean Salad with Kale and Kalamata Olives
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Gluten-Free Bean Salad with Kale and Kalamata Olives

10 minServes 2Nutri-Score A€
from @bean.queen_jackie7 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • canned beans (drained and rinsed)Pantry480 g
  • kale (from the salad kit, chopped)Produce100 g
  • carrots (from the salad kit, shredded)Produce80 g
  • Kalamata olives (pitted)Pantry40 g
  • banana peppers (sliced, with a splash of their brine)Pantry40 g
  • liquid aminosPantry15 ml
  • avocado oilPantry15 ml

per serving

Nutrition

267kcal

Carbs
31 g
Proteins
11 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Colander
  • Mixing bowl

step by step

Method

  1. Prepare the salad base

    • Open the salad kit and empty the kale and carrots into a mixing bowl.
    • Discard the dressing and any sesame seeds, as they may contain gluten.
    Step 1

  2. Drain and rinse the beans

    • Tip the beans into a colander and rinse well under cold water to reduce lectins and bloating.
    • Let them drain completely.
    Step 2

  3. Dress the salad

    • Add the beans to the bowl in place of meat.
    • Drizzle with liquid aminos and avocado oil.
    • Add the Kalamata olives and banana peppers with a splash of their brine, then toss everything together.
    Step 3

  4. Taste and serve

    • Toss again and taste; the liquid aminos bring enough salt, so no extra salt is needed.
    • Serve right away.
    Step 4
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