Vegetable salad
Nutrición y Cocina
While it is true that in summer you do not want too much a traditional stew or a stew of legumes, beans are an ideal food to make a variety of salads and cold dishes, which give us freshness on hot days, such as this salad of legumes . Legumes are a very interesting and nutritious food, which gives us a good amount of complex proteins and carbohydrates, as well as fiber, minerals and vitamins. The simplicity of these recipes means that they can be used as a first course without requiring just preparation, ideal for a day that we have little time to cook, as well as to take in a tupperware to the workplace 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, bittersweet
  • 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 and sour cucumbers and red pepper in small pieces and place in a bowl with the tuna in its juice.
  • Place the beans, the 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 the vinegar. Finally add extra virgin olive oil by beating the mixture with a rod (until a thick mixture is reached).
  • Put the vinaigrette in the bowl with all the other foods and mix the salad with legumes. Store in the refrigerator until lunchtime.
  • Optional: Cook the basmati rice (20min) steamed and let cool and then add to the salad.

Nutritional Information

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