Bean salad with tomatoes

It is prepared quickly, light and delicious, low-calorie! All the products are correctly selected in it, so the taste is very harmonious. This salad is just the case when simple is delicious. You can serve it for lunch and dinner, it will fit almost any menu. And you can cook it at any time of the year!

BLUE-EYED

Recipe author

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Composition / ingredients

servings:

Canned beans

400

Tomatoes (non-dairy)

Vegetable oil (can be olive or other)

Garlic

Salt

to taste

Pepper (mix)

to taste

Greenery

to taste

Watercress (for submission - any)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 22 % 5 g

Carbohydrates 57 % 13 g

117 kcal

GI: 15 / 0 / 85

Step-by-step cooking

Cooking time: 20 min

Step 1:
Prepare the products. The lettuce leaf is supposed to be used only for serving, but those who like it can be added to the salad.
Step 2:
Cut the tomato into cubes / the size of beans/. Rinse the beans, drain the water through a colander. Combine everything in a salad bowl.
Step 3:
Prepare salad dressing: in a bowl, mix finely chopped garlic, salt, freshly ground pepper mixture and vegetable oil. Stir a little while whisking to make the butter it was saturated with the aroma of spices as much as possible.
Step 4:
Finely chop the greens, add to the salad bowl. Season the salad and mix gently.
Step 5:
When serving, put on a lettuce leaf. Enjoy your meal!