Bean salad with chili-honey dressing

Name: Bean salad with chili-honey dressing
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 3 can(s) (à 425 ml) large white beans; 1 can(s) (425 ml) Corn; 300 g Carrots; 1 (approx. 300 g) Courgette; 2 Onions; 1 chili pepper; 150 g Almond kernels (with skin); 2 TABLESPOONS Oil; 2 TABLESPOONS liquid honey; 6-8 TABLESPOONS Cider vinegar; 7-10 Tbsp salt, pepper; 1 collar flat leaf parsley

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

3 can(s) (à 425 ml) large white beans
1 can(s) (425 ml) Corn
300 g Carrots
1 (approx. 300 g) Courgette
2 Onions
1 chili pepper
150 g Almond kernels (with skin)
2 TABLESPOONS Oil
2 TABLESPOONS liquid honey
6-8 TABLESPOONS Cider vinegar
7-10 Tbsp salt, pepper
1 collar flat leaf parsley

Directions

1
Rinse beans and corn in a large sieve and drain well. Peel or clean, wash and finely dice carrots and courgettes. Peel and finely dice the onions. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely.
2
Roast the almonds in a pan without fat. Take out and let cool down. Heat the oil in the pan. Sauté the carrots for about 5 minutes. Add diced onion and steam for about 2 minutes. Stir in honey and caramelise.
3
Add zucchini and chilli and deglaze everything with vinegar. Bring to the boil, then remove from the stove. Season with salt and pepper. Let it cool down a little.
4
Roughly chop the almonds. Wash parsley and shake dry, pluck leaves from the stalks and chop finely. Mix beans, corn, vegetables, almonds and parsley. Season salad with salt and vinegar to taste.
5
Leave to soak for at least 2 hours. Then season again and fill into small glasses with screw cap for serving.