Legume salad
45 min
Quick
Roman Vaněk
Preparation method
Ingredients overview
INGREDIENTS
- 70 g peeled red onion
- 1 peeled garlic clove
- 250 g tomatoes
- 80 g spring onions
- 250 g cooked green lentils
- 250 g cooked red kidney beans
- 250 g cooked white beans
- 250 g cooked chickpeas
- ½ tsp ground cumin
- 1 tbsp finely chopped flat-leaf parsley
- 60 ml lemon juice
- 6 tbsp olive oil
- freshly ground pepper
- salt
WINE PAIRING
- The character of the salad is best complemented by fresh, light wines. Choose white or sparkling wines with juicy acidity.
1
Finely chop the onion and garlic. Cut the tomatoes into bean-sized pieces. Slice the spring onion finely.
2
Mix all the ingredients in a bowl, season with salt and pepper to taste, and let the salad rest at room temperature for at least 30 minutes.
Chef's tip
Instead of cooked legumes, you can use drained canned legumes.
Ingredients
Price per portion:CZK 51.29
INGREDIENTS
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Nutritional values
Energy value
1317.96 kJ315 kCalWe Also Recommend
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