Legumes are a very healthy food that provides plant proteins, fiber, vitamins and minerals and that have to be present in our diets. Luckily, legumes are very versatile and you can use them to prepare a wide variety of dishes, from stews to desserts. A legume salad is another healthy option in which you can incorporate. To prepare this cold salad that I bring to recipes I have used the beans, white fabada or farm beans. It is a fresh and summer recipe, since it combines moisturizing vegetables such as cherry, cucumber, tropical and juicy fruits such as pineapple and mango. We are going to serve the salad of beans with a mango vinaigrette that will provide a bittersweet touch to the plate.
| 🚻 2 Diners | 🕘 2h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make Jewish salad: |
| 1 cup of beans 1 cucue ½ red onion 1 mango 3 slices of pineapple ¼ Celery can garlic 1 pinch of salt 1 wall of apple vinegar 1 jet of oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Jewish salad:
1. Soak the Jews one night before the preparation.
2. The next day, put them in a pot with plenty of water and tell them until they are tender for 1.5-2 hours. Drain them well and let cool.
3. Cut the cherry tomatoes in half, sliced ​​cucumber and pineapple in triangles. Peel the handle and cut it into dice.
4. In a mixture bowl, the farm, the cut vegetables, the celery and the chopped fruit. Salpiment to taste.
5. To prepare the pela vinaigrette and chop another mango. Place it in the blender along with a garlic clutch, a jet of vinegar, salt and a generous oil jet. Crush until there is a homogeneous mixture. Other options to dress this salad of white beans are this lemon and basil vinaigret recipe or is of avocado vinaigrette.
6. Pour the vinaigrette on the cold salad of beans and serve it with fresh coriander on top. Don miss other legume salads in my blog target = _blank rel = nofollow class = outboundvegSpiration
