🥗 Colorful Bean and Cheese Salad

Name: Colorful Bean and Cheese Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g mixed salad leaves; 2 bell peppers (1 red and 1 yellow each); 1 can kidney beans; salt; pepper (from the mill); 50 g Emmentaler (coarsely grated); 2 tbsp white wine vinegar; 1 tbsp lemon juice; 5 tbsp olive oil; 1 pack taco chips (ready-made product)

487 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

200 g mixed salad leaves
2 bell peppers (1 red and 1 yellow each)
1 can kidney beans
salt
pepper (from the mill)
50 g Emmentaler (coarsely grated)
2 tbsp white wine vinegar
1 tbsp lemon juice
5 tbsp olive oil
1 pack taco chips (ready-made product)

Instructions

1. Wash the salad leaves thoroughly.
2. Remove any wilted or damaged leaves.
3. Spin the salad dry.
4. Tear the leaves into bite-sized pieces.
5. Wash the bell peppers.
6. Remove the stem and seeds.
7. Cut the peppers in half.
8. Clean the insides of all white membranes.
9. Cut the peppers into small cubes.
10. Drain the beans in a sieve.
11. Rinse the beans with cold water.
12. Let the beans drain well.
13. Whisk vinegar, lemon juice, salt, and pepper in a bowl.
14. Stir the olive oil into the dressing mixture.
15. Pour the dressing over the salad and beans.
16. Toss everything together well.
17. Sprinkle the finished salad with grated cheese.
18. Serve the salad with taco chips.

Nutrition per serving

kcal: 487
Protein: 14 g · Fett/Fat: 28 g · Carbs: 46 g