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Roasted Bean Salad
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Roasted Bean Salad

35 minServes 4Nutri-Score A€
from @lifeinprogress262 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • canned beans (drained and rinsed)Pantry800 g
  • olive oilPantry45 ml
  • smoked paprikaSpices5 g
  • garlic powderSpices3 g
  • saltSpices4 g
  • black pepper (ground)Spices1 g
  • red onion (finely sliced)Produce1 piece
  • cherry tomatoes (halved)Produce200 g
  • cucumber (diced)Produce1 piece
  • parsley (chopped)Produce15 g
  • lemon (juiced)Produce1 piece
  • feta (crumbled)Dairy100 g

per serving

Nutrition

223kcal

Carbs
24 g
Proteins
11 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Mixing bowl
  • Oven

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 200 °C.
    Step 1

  2. Season the beans

    • Pat the drained beans dry and spread them on a baking tray.
    • Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt and pepper.
    • Toss to coat evenly.
    Step 2

  3. Roast the beans

    • Roast until golden and slightly crispy, shaking the tray halfway through.
    Step 3

  4. Prepare the salad base

    • In a mixing bowl, combine the sliced red onion, halved cherry tomatoes, diced cucumber and chopped parsley.
    Step 4

  5. Assemble and dress

    • Add the warm roasted beans to the bowl.
    • Squeeze over the lemon juice and drizzle with a little olive oil.
    • Top with crumbled feta and toss gently before serving.
    Step 5
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