White Bean Summer Salad

Do you know the legume salads? I particularly love vegetable stews, since I was little they have been my favorite dishes, such as lentil soup or chickpeas. And in summer I was very angry not to take them because it was hot.

In addition, the consumption of legumes is fundamental to our diet. They provide us with a large amount of carbohydrates, proteins, fiber, iron and vitamins. Also, they do not contain cholesterol and a small percentage of unsaturated fats (which are beneficial for our body). So developing a little ingenuity, we began to try different ways of having legumes in salad.

In this case, I present you a very easy and rich salad of white beans, flavored with a tasty vinaigrette. You will see what an easier, healthier and richer recipe. For a starter or a starter it is great. I recommend doing it a few hours before consuming it, or even overnight, as it will have more flavor. In addition, it is perfect to carry in the tupperware.

White Bean Summer Salad

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Refreshing and summery legume salad, flavored with a tasty vinaigrette.

• Irene Arcas

• Recipe type: incoming
• Rations: 4

• Cooking time: 1M
• Total time: 1M

Ingredients

• a jar of cooked white beans (400 g)

For the vinaigrette:

• 100 g of red pepper
• 100 g of green pepper
• 100 g of spring onion
• 50 g of green olives
• 50 g of black olives
• a few leaves of fresh parsley
• 75 g of extra virgin olive oil
• a splash of vinegar
• a splash of lemon
• 1/2 teaspoon ground cumin
• a pinch of sweet paprika
• salt to taste

Preparation

1. We remove the beans from their boat, wash them well and drain them. We put them in a salad bowl and reserve.

2. We put all the ingredients of the vinaigrette in the glass and crush 4 seconds, speed 5. Mix the vinaigrette with the beans and stir well.

Equivalences with TM21

More information - Lentil soup y spring chickpeas