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Mexican beansalad
Salad with kidney beans, pine nuts, coriander, lime, cheese, lettuce and cherry tomatoes.
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Ingredients
Directions
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Roast the pine nuts for 3 minutes in a frying pan without oil or butter over medium heat. Let cool on a plate.
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Cut the coriander coarsely, keep 1 tbsp separately as a garnish. Grate the green skin of the limes and press the fruit.
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Mix the grater with the paprika powder, coriander and oil into a dressing. Season with lime juice, pepper and salt.
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Let the corn and beans drain in a colander. Meanwhile, grate the cheese and halve the tomatoes.
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Mix the corn, beans, tomatoes, pine nuts and ¾ of the cheese. Wash the lettuce and tear the leaves into pieces.
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Divide with the bean mixture over 4 plates and sprinkle with the rest of the cheese and the rest of the coriander. Serve with the dressing.
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Nutrition
420Calories
Sodium24% DV575mg
Fat35% DV23g
Protein46% DV23g
Carbs8% DV25g
Fiber44% DV11g
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