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
- 60 ml (4 tablespoons) of balsamic vinegar glaze
- 125 ml (1/2 cup) of BasilicOlio
- 20 gr (2 tablespoons) of dry shallot, finely chopped
- 15 ml (1 tablespoon) of prepared mustard
- 2.5 ml (1/2 tablespoon) of salt
- 1 pinch of ground black pepper
Vegetables
- 398 ml (1 can) of black-eyed beans
- 150 gr (3/4 cup) of carrot
- 150 gr (3/4 cup) of fennel bulb
- 2 Lebanese cucumbers
- 1 red bell pepper
- 150 gr (3/4 cup) of celery root
- 1 Granny Smith apple
- 1/2 radicchio
- 1/2 bouquet of flat parsley
- 1/2 bouquet of fresh basil
