Empty My Fridge
Mediterranean Black Bean Salad
Ingredientes
- Black bean2 latas
- Red onion1
- Cucumber½
- Bell pepper1
- Kalamata olive · pitted½ xícara
- Parsley · chopped¼ xícara
- Queijo feta¼ xícara
- Salt
- Black pepper
- Extra virgin olive oil3 colheres de sopa
- Lemon1 colher de sopa
- Garlic1 dente
- Orégano · dried1 colher de chá
- Thyme · dried¼ colher de chá
Modo de preparo
- Make the dressing: whisk the olive oil, lemon juice, finely grated garlic, oregano, thyme, sea salt and black pepper together in a small bowl, then set aside so the flavours can develop.
- Drain and rinse the black beans, shake off excess water, and put them in a large bowl.
- Finely chop the red onion, English cucumber and red bell pepper, and thinly slice the kalamata olives.
- Add the chopped vegetables, olives, parsley and feta to the beans, season with salt and pepper, pour over the dressing and mix gently.
- Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.
Resumido do vídeo de Spain on a Fork. Assista para ver os detalhes.
Mais receitas com
AlhoCebolaQueijoLimão-sicilianoPimentãoCebola roxaPepinoAzeitona
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.