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Recipe of Vegetable salad
Recipe

Vegetable salad

30 mins
Low
55
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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.

Ingredients

6 portions
  • 400 grams bean
  • 250 grams green pea
  • 200 grams basmanti rice, optional
  • 3 gherkins, bittersweet
  • 1 red pepper
  • 1/2 onions
  • 3 cans tuna
  • 2 tablespoons buds, soy
  • 1 teaspoon mustard
  • 3 tablespoons vinegar
  • 6 tablespoons olive oil

Preparation

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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Sebastian Andres Vargas Lomboy
22/03/2020 11:44:21
Gracias por las recetas capo
550461115418956
26/10/2018 11:58:28
Deliciosa

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