🍳 Crispy Vegetables with Kidney Bean Dip

Name: Crispy Vegetables with Kidney Bean Dip
Total time: 30 min
Yield: 4 servings
Ingredients: Cherry tomatoes 250 g; Pepper, red 2 pcs.; Mini cucumbers 10 pcs.; Carrots 8 pcs.; Cashew nuts 50 g; Kidney beans 300 g; Yogurt, plain 3 tbsp; Olive oil 1 tsp; Salt pinch; Pepper, black ground pinch; Rose pepper pinch

192 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

Cherry tomatoes 250 g
Pepper, red 2 pcs.
Mini cucumbers 10 pcs.
Carrots 8 pcs.
Cashew nuts 50 g
Kidney beans 300 g
Yogurt, plain 3 tbsp
Olive oil 1 tsp
Salt pinch
Pepper, black ground pinch
Rose pepper pinch

Instructions

1. Wash the vegetables thoroughly. Cut the bell peppers in half, remove the stem and seeds, and slice into strips. Halve the cucumbers and cut them into sticks. Peel the carrots, trim the ends, and cut them into sticks.
2. Heat a pan over high heat and lightly toast the cashews without oil for about 2 minutes. Drain, rinse, and let the kidney beans drain well.
3. In a tall container, finely puree the toasted cashews with the kidney beans, yogurt, and oil. Season with salt, pepper, and paprika.
4. Arrange the crispy vegetables on plates along with the kidney bean dip. Enjoy your meal!

Nutrition per serving

kcal: 192
Protein: 9 g · Fett/Fat: 7 g · Carbs: 26 g