Bean Salad

Name: Bean Salad
Yield: 1103 g
Ingredients: Mini Red Bell Pepper 100 g; Boiled Chickpeas 120 g; Raw Red Onion 100 g; Black Olives 150 g; Organic Red Kidney Beans 360 g; Organic Sweet Corn 170 g; Sesame Oil 10 spoon; Dried Oregano 2 g; Fresh Garlic 6 clove; Lemon 55 piece; Olive Oil 30 spoon

1,392 kcal

#diet #high-protein #vegan #low sugar #low calorie

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Ingredients

Main ingredients

Mini Red Bell Pepper 100 g
Boiled Chickpeas 120 g
Raw Red Onion 100 g
Black Olives 150 g
Organic Red Kidney Beans 360 g
Organic Sweet Corn 170 g

Seasonings/Sauce

Sesame Oil 10 spoon
Dried Oregano 2 g
Fresh Garlic 6 clove
Lemon 55 piece
Olive Oil 30 spoon

Nutrition summary

Carbohydrates 146.8 g 42%

Protein 47.92 g 14%

Fat 69.24 g 44%

Serving size 1103g

Cooking steps

1

Drain the cooked beans in a sieve to remove excess water.
2

Dice cucumber, tomato, and onion into small cubes.
3

In a bowl, combine all ingredients and toss with salt, olive oil, and vinegar.
4

Serve on a plate to finish.

Bean Salad

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