Bean salad with bell pepper
570 kcal per person
21g Protein
68g Carbs
24g Fat
18g Fiber
Ingredients
- 6 ounces green beans (frozen) (168 g)
- 6 ounces cannellini beans (168 g)
- 1 bell pepper
- 1 ½ tablespoon olive oil (23 ml)
- 1 squeeze lemon juice (5 ml)
- 1 handful arugula (30 g)
- 2 slices bread, whole wheat
Preparing this recipe
- Cook the green beans for 6-8 minutes until they are al dente. Then, rinse them in a colander with cold water and allow them to drain well. Rinse the cannellini beans in a colander with cold water as well.
- Meanwhile, slice the bell pepper into wide strips lengthwise, lightly brush them with half of the oil and grill them in a hot grill pan until they develop brown stripes and become tender.
- In a bowl, prepare the dressing by mixing the lemon juice, the remaining oil, salt and freshly ground pepper.
- Combine the green beans, cannellini beans and grilled bell pepper strips with the dressing in the bowl.
- Place the arugula on a plate and top it with the bean salad. Serve with the (toasted) bread.
Tip van FitChef
Mix some finely chopped parsley into the dressing.
