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
-
30 minLuncholive oil, onion, Red pepper, garlic, paprika, cumin powder (djinten), chili powder, tomato paste, tomato cubes, beef broth with meat, beef broth tablet, vermicelli, kidney bean,paprika soup with beef and kidney beans -
10 minLunchmultigrain bread, peanut butter, banana, coconut, unsalted pecans, sambal, cucumber, chicken breast,breakfast sandwich -
10 minLunchavocado, lemon juice, rolling brown bread, olive mayonnaise, mustard cheese, watercress,rowing rolls -
20 minLunchRed wine vinegar, olive oil, honey, garlic, feta, Kale, hazelnut, cooked beet, parsley,winter farmer's cabbage salad with beetroot and hazelnuts
Nutrition
530Calories
Sodium0% DV0g
Fat43% DV28g
Protein30% DV15g
Carbs16% DV49g
Fiber0% DV0g
Loved it