Dense Bean Salad with Sun-Dried Tomato Vinaigrette

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 15 minutes

Składniki

1 can chickpeas, drained and rinsed

1 can cannelini beans, drained and rinsed

10oz grape or cherry tomatoes, quartered

2 sweet bell peppers, chopped

1 medium cucumber, seeds scraped out and cubed

¼ red onion, chopped

½ lb cooked chicken (rotisserie or deli), cubed/chopped

2oz uncured salami, sliced or cubed

4 oz mozzarella pearls

2 oz sharp white cheddar, cubed

½ bunch fresh parsley, finely chopped

sun-dried tomato vinaigrette

Wskazówki

Blend up the sun-dried tomato vinaigrette. Other really delicious options for this salad are white balsamic vinaigrette, parmesan vinaigrette or jalapeño lime vinaigrette.

In a large bowl add chickpeas, cannellini beans, tomatoes, peppers, cucumber, red onion, chicken, salami, cheeses and parsley. Add ¾ of the dressing and toss everything to combine. I like to serve with an extra dollop of dressing and some fresh parsley or basil.

Store in airtight containers for up to 6 days. Excuse me while I go have a bowl of dense bean salad for lunch because it’s already prepped and ready to go in my fridge!!

Wartości Odżywcze

• Wielkość Porcji: 1/4 recipe
• Kalorie: 512
• Tłuszcz Całkowity: 21.9 g
• Tłuszcz Nasycony: 5.9 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 57 mg
• Sód: 1611.5 mg
• Węglowodany Całkowite: 43.3 g
• Błonnik Pokarmowy: 10.9 g
• Cukry Całkowite: 13.9 g
• Białko: 37.2 g