Chili-sin-carne salad

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
4 2
The colourful bean mix with paprika cuts a good figure in vinaigrette even without meat - especially when it is served so nicely
COOK TIME
25 mins
TOTAL TIME
85 mins

Ingredients

Servings: 12
  • 2 can(s) (425 ml each) Kidney beans
  • 2 can(s) (425 ml each) Cannellini beans
  • 1 Vegetable onion (approx. 400 g)
  • 4 Peppers (e.g. money and red)
  • 1 collar Parsley
  • 150 ml light balsamic vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 1/2 TEASPOON Chili Flakes
  • 8 TABLESPOONS Olive oil

Directions

  1. 1

    For the salad, place whole beans in a large sieve, rinse with cold water and drain well. Peel and finely dice the onion. Clean, wash and finely dice the peppers. Wash parsley, shake dry and chop finely.

  2. 2

    For the vinaigrette, mix vinegar, salt, pepper, 1 pinch of sugar and chili flakes. Fold in the oil. Mix everything well and let it stand for about 1 hour. Season salad with salt, pepper and sugar.

Nutrition Facts

KCAL
170 kcal
CARBS
17 g
FATS
7 g
PROTEINS
8 g