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
-
20 minLunchwhite coal, Apple, cumin seed, cumin powder (djinten), creme fraiche, grill sausage, saveloy, schwarzwalder schinken, Roast beef, mild curd cheese, full yogurt, grated horseradish, German rye bread,German meat dish with white cabbage salad -
30 minLunchcroissant dough, white raisin, cinnamon powder, light brown caster sugar, egg yolk,croissants with raisins and cinnamon -
15 minLunchSpaghetti, olive oil, walnut, pine nuts, cherry / Christmas, dried oregano, flat leaf parsley, black olive,spaghetti with walnuts, tomato and olives -
30 minLunchQuinoa, walnut, olive oil, White wine vinegar, garlic, honey, chickpea, Red cabbage, avocado, feta,buddha bowl with creamy walnut dressing
Nutrition
530Calories
Sodium0% DV0g
Fat43% DV28g
Protein30% DV15g
Carbs16% DV49g
Fiber0% DV0g
Loved it