Vegetable and black-eyed beans salad
Preparation
25 min
Difficulty
Easy
Servings
4
Preparation
- For the dressing: Combine all the ingredients in a bowl. Keep aside.
- Rinse the black-eyed beans under cold water and keep aside.
- Wash, trim and cut the vegetables into juliennes. Slice the apple into thin strips.
- Chop the herbs.
- Mix all the ingredients and pour into a cold salad bowl.
Ingredients
Dressing
- Balsamic vinegar glaze 60 ml (4 tablespoons)
- BasilicOlio 125 ml (1/2 cup)
- Dry shallot, finely chopped 20 gr (2 tablespoons)
- Prepared mustard 15 ml (1 tablespoon)
- Salt 2.5 ml (1/2 tablespoon)
- Ground black pepper 1 pinch
Vegetables
- Black-eyed beans 398 ml (1 can)
- Carrot 150 gr (3/4 cup)
- Fennel bulb 150 gr (3/4 cup)
- Lebanese cucumbers 2
- Red bell pepper 1
- Celery root 150 gr (3/4 cup)
- Granny Smith apple 1
- Radicchio 1/2
- Flat parsley, bouquet 1/2
- Fresh basil, bouquet 1/2
