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🍽️ Tomato Carpaccio

178 kcal · 30 min · 4 servings

Ingredients

• 200 g white beans (can; drained weight)
• 1 red onion
• 1 red chili pepper
• 600 g mixed tomatoes (e.g. Yellow Pear, Costoluto, red beefsteak tomatoes)
• coarse sea salt
• pepper
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 1 handful cilantro

Instructions

1. 1. Drain the beans in a colander, rinse under cold water, and let them drain well. Peel the onion, halve it, and slice it into thin rings. Clean the chili, wash it, remove the seeds, discard the white membranes, and dice it into small cubes.
2. 2. Wash the tomatoes thoroughly, remove the stem ends, and slice them into thin rounds. Arrange the tomato slices evenly on a round platter and garnish with onion rings, chili, and beans. Season with salt and pepper, then drizzle with lemon juice and olive oil.
3. 3. Wash the cilantro, shake it dry, and pick off the leaves. Sprinkle the tomato carpaccio with the cilantro leaves.

Nutrition per serving

• kcal: 178
• Protein: 6 g · Fett/Fat: 11 g · Carbs: 14 g