Filter
Reset
Sort ByRelevance
Apricot20
Salad of giant beans and tomato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oven grill. Mix the beans and to each other in a bowl.
-
Place the slices of bread on a oven rack and brush them around with a brush of oil. Grill them golden brown on both sides and let them cool.
-
Puree the parsley with the rest of the oil and garlic and spoon it through the bean salad. Season with salt and freshly ground pepper.
-
Break the crispy bread into large pieces above the salad and serve at room temperature.
Blogs that might be interesting
-
15 minLunchfree range eggs, soy sauce, sesame oil, ice shrimp, ham cubes, bean sprouts, bunch onion,chinese omelette -
40 minLunchchicken bouillon, lemongrass, garlic, fresh ginger, Red pepper, chicken breast, coconut milk, Brown sugar, Chestnut mushroom, Thai fish sauce, bean sprouts, coriander, lime,tom ka khai -
5 minLunchwholemeal gingerbread, dairy spread, Apple,gingerbread sandwich -
20 minLuncholive oil, onion, winter carrot, parsnip, mild paprika, dried Italian herbs, lentils (from canned), vegetable stock (from tablet), hüttenkäse, leaf parsley finely chopped,lentil soup with hüttenkäse
Nutrition
530Calories
Sodium0% DV0g
Fat43% DV28g
Protein30% DV15g
Carbs16% DV49g
Fiber0% DV0g
Loved it