Side
Three Bean Salad with Red Wine Vinaigrette
1 h 15 minServes 4Nutri-Score A€
A
1 h 15 min
1 h 15 minThree Bean Salad with Red Wine Vinaigrette
what you need
Ingredients
cannellini beans (canned, rinsed and drained)Pantry400 g- chickpeas (canned, rinsed and drained)Pantry400 g
cut green beans (canned, no salt added, rinsed and drained)Pantry400 g
red bell pepper (diced)Produce150 g
red onion (finely chopped)Produce40 g
extra virgin olive oilPantry120 ml- red wine vinegarPantry30 ml
Dijon mustardPantry30 g- hot honey (or brown sugar)Pantry15 ml
black pepper (freshly ground)Spices1 g
salt (optional)Spices2 g
per serving
Nutrition
427kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 28 g
what you’ll use
Tools
Colander
Mixing bowl
Whisk
step by step
Method
- Step 1
Rinse the beans
- Rinse and drain the cannellini beans, chickpeas and cut green beans in a colander.
- Transfer the drained beans to a large bowl.
- Step 2
Add the vegetables
- Add the diced red bell pepper and finely chopped red onion to the bowl with the beans.
- Step 3
Make the vinaigrette
- Whisk together the extra virgin olive oil, red wine vinegar and Dijon mustard.
- Season with black pepper and salt if using.
- Stir in the hot honey (or brown sugar) to sweeten.
- Step 4
Toss and marinate
- Pour the vinaigrette over the bean mixture and toss well to coat.
- Let the salad marinate in the fridge so the flavours come together.