Legume Salad

Nutrición y Cocina
While it is true that in summer a traditional stew or a legume dish may not be very appealing, beans are an ideal food for making a wide variety of salads and cold dishes that provide freshness on hot days, like this legume salad. Legumes are a very interesting and nutritious food, providing a good amount of protein and complex carbohydrates, as well as fiber, minerals, and vitamins. The simplicity of these recipes makes them suitable as a first course with minimal preparation, perfect for a day when we have little time to cook, as well as for taking in a container to work or school.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 400 grams bean
  • 250 grams pea
  • 200 grams basmati rice, optional
  • 3 pickles, sweet and sour
  • 1 red bell pepper
  • 1/2 onions
  • 3 cans tuna
  • 2 tablespoons sprouts, soy
  • 1 teaspoon mustard
  • 3 tablespoons vinegar
  • 6 tablespoons olive oil
Preparation
30 mins
0 mins
Low
  • Chop the onion, sweet pickles, and red pepper into very small pieces and place them in a bowl along with the tuna in its juice.
  • Place the beans and peas in a colander and wash well with water. Once clean, add to the bowl.
  • To make the vinaigrette, mix the mustard with a little salt and vinegar. Finally, add the extra virgin olive oil while whisking the mixture (until a thick consistency is achieved).
  • Pour the vinaigrette into the bowl with all the other ingredients and mix the legume salad. Store in the fridge until mealtime.
  • Optional: Cook the basmati rice (20min) in steam and let it cool before adding it to the salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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