Рецепт two bean salad
Ингредиенты
- 19-oz (540-mL) can chickpeas, rinsed, drained
- 19-oz (540-mL) can red kidney beans, rinsed, drained
- 1/2 medium red onion, finely chopped
- 1/2 red bell pepper, chopped
- Handful broccoli florets, chopped very small
- 1/4 cup (60 mL) red wine vinegar
- 2 tbsp (30 mL) each: extra-virgin olive oil, Dijon mustard, honey
- 1 tbsp (15 mL) paprika
- Pinch each: ground cumin, fine sea salt
Инструкции
- In medium mixing bowl, combine chickpeas, kidney beans, onion, bell pepper and broccoli.
- In small bowl, whisk vinegar, oil, mustard, honey, paprika, cumin and salt until smooth. Pour over chickpea mixture. Toss well. Refrigerate in sealed container at least 2 hours to let flavours develop.
- Makes about 8 servings (6 cups/1-1/2L).
- Star-tested by Jennifer Bain
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 91g | |
Recipe makes 6 servings | |
Calories 32 | |
Calories from Fat 3 | 9% |
Total Fat 0.41g | 1% |
Saturated Fat 0.05g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 23mg | 1% |
Potassium 256mg | 7% |
Total Carbs 6.05g | 2% |
Dietary Fiber 2.3g | 8% |
Sugars 2.03g | 1% |
Protein 2.08g | 3% |