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🍽️ Summer Salad with Beans and Peaches

280 kcal · 30 min · 4 servings

Ingredients

• olive oil 4 tbsp
• pecan nuts 30 g
• onions, red 1 pc
• kidney beans 85 g
• artichoke hearts 140 g
• salad mix 150 g
• peaches 2 pc
• oranges 1 pc
• organic lemons 1 pc
• honey 1 tsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Heat one teaspoon of oil in a frying pan over low to medium heat.
2. 2. Lightly toast the pecan nuts in the oil for about two minutes.
3. 3. Remove the nuts from the pan and place them on kitchen paper to absorb excess oil.
4. 4. Let the nuts cool down slightly.
5. 5. Roughly chop the cooled nuts.
6. 6. Halve the onion and peel it.
7. 7. Cut the onion into thin strips.
8. 8. Pour the beans into a colander and rinse them under running water.
9. 9. Let the beans drain well.
10. 10. Let the artichoke hearts drain as well.
11. 11. Cut the artichoke hearts in half.
12. 12. Wash the salad greens thoroughly.
13. 13. Spin the greens dry.
14. 14. Tear the dry greens into bite-sized pieces.
15. 15. Wash the peaches.
16. 16. Halve the peaches.
17. 17. Remove the pits from the peach halves.
18. 18. Cut the pitted peaches into thin wedges.
19. 19. Wash the orange and the lemon.
20. 20. Halve the orange and the lemon.
21. 21. Squeeze the juice from the orange.
22. 22. Squeeze the juice from the lemon.
23. 23. Take a bowl and add the orange juice and the lemon juice.
24. 24. Add honey, oil, salt, and pepper to the bowl.
25. 25. Mix the ingredients to form a dressing.
26. 26. Finally, season the dressing to taste with salt and pepper.
27. 27. Add all prepared ingredients (onions, beans, artichokes, salad, peaches) to the dressing.
28. 28. Toss everything well together.
29. 29. Plate the salad on dishes.
30. 30. Sprinkle the finished salad with the chopped pecan nuts.

Nutrition per serving

• kcal: 280
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 32 g