Oriental red bean salad | High in protein
(0)
20 min
Quick
Sezamo
O salată orientală generoasă și sățioasă, pregătită cu boabe fragede de fasole roșie, miez crocant de nucă rumenit, ierburi proaspete și un dressing vibrant de lămâie cu ulei de măsline și chimion.
Preparation method
Ingredient preparation
Drain the canned red beans in a sieve and rinse them well under cold running water, then leave them to drain for a few minutes.
In a dry pan, lightly toast the walnuts over medium heat for 2-3 minutes, until fragrant and crunchy. Let them cool slightly, then coarsely chop them with a knife.
Peel the red onion and slice it into thin julienne. Wash the fresh parsley and mint leaves, dry them well, and finely chop them.
Chef's tip
For an even more pleasant oriental flavor, let the sliced onion sit in lemon juice for 5 minutes before mixing to tone down its sharpness.
The salad keeps exceptionally well in the refrigerator for up to 2 days in an airtight container; add the walnuts just before serving to keep them crunchy.
45 min
Under an hour
