Mediterranean Bean Salad

Name: Mediterranean Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: ½ Garlic clove (~ 0.1 oz); ½ Onion, yellow (~ 1.4 oz); 1 twig of Rosemary, fresh (~ 0.1 oz); 2 twigs of Parsley, fresh or frozen (~ 1 tsp); 1 cup Cannellini beans, canned; 1.4 oz Tomatoes, sun-dried, in oil; 2 Tbsp Balsamic vinegar; 1 Tbsp Olive oil; 1 tsp Sweet paprika, ground; Salt; Black pepper

Enjoy our vegan recipe Mediterranean Bean Salad by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories	2173 kJ (519 kcal)
Protein	25 g
Fat	19 g
Carbohydrates	55 g
Fiber	10 g

Utensils:

cutting board, colander, chef's knife, Spoon, non-stick frying pan, spatula, bowl

Recipe instructions:

1

Place the beans in a colander, rinse thoroughly with cold water, drain and add to a bowl.

1 cup Cannellini beans, canned

2

Drain the dried tomatoes, chop them coarsely and add to the bowl.

1.4 oz Tomatoes, sun-dried, in oil

3

Finely chop the rosemary and parsley, add to the bowl and mix well.

1 twig of Rosemary, fresh (~ 0.1 oz)
2 twigs of Parsley, fresh or frozen (~ 1 tsp)

4

Cut the onion into rings and chop the garlic finely.

½ Onion, yellow (~ 1.4 oz)
½ Garlic clove (~ 0.1 oz)

5

Heat the olive oil in a non-stick frying pan over medium heat. Sauté the onions and garlic until the onions turn translucent. Deglaze with balsamic vinegar and let simmer for 2-3 minutes before turning off the heat.