Bean salad with chili-honey dressing

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 8
  • 150 g Almond kernels with skin
  • 300 g Carrots
  • 300 g Courgette
  • 2 Onions
  • 1–2 Chillies
  • 4 TABLESPOONS Sunflower oil
  • 2 TABLESPOONS Honey
  • 6 TABLESPOONS Fruit vinegar
  • 7-10 Tbsp Salt
  • 3 can(s) (425 ml each) large white beans
  • 1 collar Parsley
  • 1 can(s) (425 ml) Vegetable corn

Directions

  1. 1

    Roast the almonds in a pan while stirring constantly. Peel and chop the carrots. Wash, clean and chop the zucchini. Peel and finely dice onions. Wash and clean the chillies, remove seeds and finely chop the flesh.

  2. 2

    Chop the almonds.

  3. 3

    Heat the oil in a pan and fry the carrots for about 5 minutes while turning. After approx. 3 minutes add the onion cubes. Add honey and caramelise while stirring. Add zucchini and chilli, deglaze with vinegar and season with salt.

  4. 4

    Put the beans in a sieve and rinse with cold water. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Drain the corn. Add beans, corn, almonds and parsley to the vegetables, season to taste with salt and vinegar.

  5. 5

    Allow to steep for at least 2 hours.

Nutrition Facts

KCAL
220 kcal
CARBS
10 g
FATS
14 g
PROTEINS
8 g