This delicious, vegan and gluten-free baby greens and garlicky white bean salad is the perfect European lunch. Packed full of nutritious vegetables, navy beans and grains it's sure to please!
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 12 mins – easy
🍽 4 servings – 253 kcal per serving
|
Serving 262g |
Fat 4g |
Sat. fat 0g |
Sodium 566mg |
|
Carbs 41g |
Fibers 11g |
Sugars 0g |
Proteins 12g |
INGREDIENTS
- 2.25 cups baby greens
- 15 ounce navy beans
- half cup onions
- 1 tbsp olive oil
- 1 tbsp cider vinegar
- 1 clove garlic
- a quarter tsp salt
- an eighth tsp black pepper
TOOLS
- 1 knife
- 1 spoon
- 1 colander
- 1 salad mixing spoon
- 2 bowl
- 1 whisk
STEPS
Drain the navy beans in a colander.
Peel and chop the onions and garlic. Cut the baby greens into thin slices.
In a bowl, combine the drained navy beans. Add the chopped onions and baby green slices. Then, using a spoon, combine the contents of the bowl to get the bean mixture.
Put olive oil in a second bowl. Add the minced garlic and cider vinegar to the second bowl. Sprinkle with salt and black pepper, then whisk for 2 minutes to get an italian dressing.
Drizzle the italian dressing over the bean mixture and mix for 2 minutes with a salad mixing spoon.
It’s ready to be served !
