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


2 people


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:

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Bean salad

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


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


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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