Side
Italian Grinder Dense Bean Salad
20 minServes 4Nutri-Score B€€
B
20 min
20 minItalian Grinder Dense Bean Salad
what you need
Ingredients
red onion (halved and thinly sliced)Produce1 piece
bell pepper (diced)Produce1 piece
roasted red peppers (sliced)Pantry100 g- tomatoes (sliced, salted)Produce300 g
homemade bruschetta (leftover, with tomatoes, garlic and basil)Fresh150 g
salt (to taste)Spices3 g- banana peppers (sliced, roughly chopped, with a little brine)Pantry80 g
- chickpeas (canned, drained and rinsed)Pantry480 g
salami (thin slices, cut into strips)Meat5 pieces
black pepper (freshly ground)Spices1 g- oil and vinegar dressing (Italian-style)Pantry15 ml
per serving
Nutrition
254kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl
chef's knife
Colander
step by step
Method
- Step 1
Prepare the vegetables
- Slice the red onion and add it to a large bowl.
- Dice the bell pepper and slice the roasted red peppers, then add them to the bowl.
- Step 2
Salt the tomatoes
- Slice the tomatoes and add them to the bowl.
- Salt immediately so they release their juices.
- Step 3
Add the bruschetta and banana peppers
- Stir in the leftover bruschetta.
- Roughly chop the banana peppers and add them with a little of their brine.
- Step 4
Add the chickpeas and salami
- Drain and rinse the chickpeas, then add them to the bowl.
- Cut the salami slices into strips and add them, keeping it light.
- Step 5
Dress and marinate
- Season with black pepper and drizzle with the oil and vinegar dressing.
- Stir everything together, then let it marinate before serving.