SALADE DE LÉGUMINEUSES À L’HUILE DE CITRON EN POT
Preparation
20 min
Difficulty
Easy
Servings
2
Preparation
1. In a small bowl, prepare the lemon oil dressing by mixing LimonOlio, lemon juice, lemon zest, honey, salt, and pepper.
2. Pour the dressing into the bottom of a jar.
3. Layer all the ingredients on top of each other in the jar, starting with the heaviest and ending with the fresh herbs.
4. Seal the jar with the lid and refrigerate.
5. When ready to serve, shake the salad and pour it onto a plate. Enjoy!
Ingredients
- Rinsed and drained chickpeas: 1 cup
- Rinsed and drained black beans: 1 cup
- Drained corn kernels: 1 cup
- Red bell pepper, diced: 1
- Cucumber, diced: 1
- Red onion, finely chopped: 1/2
- Arugula: 1 cup
- Fresh cilantro, chopped: 1/4 cup
- Salt and pepper to taste
For the lemon oil dressing:
- LimonOlio (lemon extra virgin olive oil): 1/4 cup
- Zest of one lemon
- Honey: 1 teaspoon
- Salt and pepper to taste
