Main
Loaded Dented Bean Salad
20 minServes 6Nutri-Score C€€
C
20 min
20 minLoaded Dented Bean Salad
what you need
Ingredients
chickpeas (canned, drained)Pantry400 g- navy beans (canned, drained)Pantry400 g
- fire roasted corn (canned, drained)Pantry340 g
orange bell pepper (diced)Produce1 piece- red bell pepper (diced)Produce1 piece
pepper Jack cheese (cubed, cut into smaller pieces)Dairy14 pieces- pickles (chopped)Produce2 pieces
- cherry tomatoes (halved)Produce7 pieces
hard salami (cut into pieces)Meat16 pieces- light mayonnaisePantry45 ml
per serving
Nutrition
255kcal
- Carbs
- 28 g
- Proteins
- 13 g
- Fat
- 10 g
what you’ll use
Tools
Mixing bowl
Colander
step by step
Method
- Step 1
Drain the beans and corn
- Drain the chickpeas, navy beans and fire roasted corn in a colander, without rinsing.
- Transfer everything to a large mixing bowl.
- Step 2
Chop the vegetables and pickles
- Dice the orange and red bell peppers.
- Chop the pickles and halve the cherry tomatoes.
- Step 3
Prepare the cheese and salami
- Cut the pepper Jack cheese cubes into smaller pieces.
- Cut the hard salami into bite-sized pieces.
- Step 4
Combine the salad
- Add the peppers, pickles, cherry tomatoes, cheese and salami to the bowl with the beans and corn.
- Toss everything together.
- Step 5
Dress and mix
- Add the light mayonnaise and mix until everything is evenly coated.
- Serve right away or keep chilled, with crushed potato chips on the side.