How to Make Beans Salad for Gluten-Free, Low Calorie, Lactose-Free Using Modern Kitchen Tools

Name: Beans Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: Mediterranean

Save time cooking dried beans

Tip: Pre-soak beans for 4-6 hours before cooking to further reduce cooking time and improve digestibility.

Chop vegetables in seconds

Tip: For fine chopping, use the "pulse" function for better control over the size of your vegetables.

No more soggy salads

Tip: Pre-wash and dry your salad greens, then store them in the fridge with a paper towel to keep them fresh longer.

Tips and Suggestions on Beans Salad

Choose Fresh Beans

Whether you're using fresh or canned beans, make sure they are well-rinsed and fresh for the best texture and taste in your salad.

Season Well

Beans can be bland without the right seasoning. Use salt, pepper, garlic, and a splash of vinegar or lemon juice to enhance their flavor.

Include Colorful Veggies

Incorporate vibrant vegetables like bell peppers, tomatoes, and red onions to add color, crunch, and additional nutrients to your beans salad.

Try Different Bean Varieties

Mix different beans such as black beans, kidney beans, and chickpeas to create a flavorful and textured salad.

Balance with Fresh Herbs

Herbs like cilantro, parsley, or basil can elevate the flavor profile of your beans salad, giving it a fresh and aromatic touch.

Dress Lightly

A light vinaigrette or olive oil-based dressing works best for beans salad. It should enhance the flavors without overpowering the beans.

Classic Beans Salad Recipe

                        Ingredients
                        1 can mixed beans (kidney, black, and pinto), drained and rinsed
1 cup cherry tomatoes, halved
1/2 small red onion, sliced thin
1/4 head of red cabbage, shredded
1/4 cup chopped cilantro leaves
Juice of 1 lemon
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste

                    

                        Instructions
                        In a large mixing bowl, combine the mixed beans, cherry tomatoes, sliced onion, shredded
                                cabbage, and chopped cilantro.
In a small jar, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt,
                                and pepper to make the dressing.
Drizzle the dressing over the salad and toss everything together.
Serve immediately and enjoy!

                    

Cooking Time

Preparation Time 15 min

Cook Time 10 min

Total time 25 min

                        Nutrition Facts
                        Calories: 267
Total Fat: 15g
Total Carbohydrates: 27g
Fiber: 9g
Sugar: 5g
Protein: 9g
Sodium: 106mg
Calories from fat: 133
Cholesterol: 0mg
Iron: 16%
Calcium: 7%
Vitamin C: 70%
Vitamin A: 13%
Vitamin E: 9%
Vitamin K: 52%
Magnesium: 20%
Copper: 19%
Manganese: 37%
Phosphorus: 23%
Zinc: 14%
Selenium: 3%
Thiamin: 16%
Riboflavin: 9%
Niacin: 6%
Vitamin B6: 33%
Folate: 13%

                    

Beans Salad