Lemon bean salad

Lemon bean salad

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 498 kcal
, Fat: 30 g
, Carbohydrate: 38 g
, Protein: 12 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Bean salad

3dl water
½tsp salt
300g beans, cut into pieces approx. 5mm long
100g basmati, lentil & quinoa mix

Vinaigrette

1 organic lemon, grated zest and juice, set aside 1 tbsp of the juice
3tbsp olive oil
½tsp salt
a little pepper
1 avocado, cut into strips
1pinch salt
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How it's done

Bean salad

Boil water with salt, beans and rice mix. Reduce the heat, simmer for approx. 10 mins., drain, allow to cool slightly.

Vinaigrette

Mix the lemon zest, lemon juice, oil, salt and pepper in a large bowl. Add the beans and rice, mix. Top with avocado, drizzle with the reserved lemon juice and season with salt.

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