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Bean Salad with Cilantro

A dish with an unexpected combination of ingredients! This bean salad with cilantro is wonderfully tasty, and thanks to the spices it takes on a distinctive Middle Eastern character and an appetizing, fragrant aroma. It's ideal for vegetarians and anyone watching their figure.

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Bean salad with coriander
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 4 g
Fats 42 % 10 g
Carbohydrates 42 % 10 g
141 kcal
GI: 30 / 0 / 70
    1. Open the can of beans and drain off the excess liquid. Tip the beans into a sieve, rinse them under running water, and let the water drain off. White beans are the best choice for this salad. 2. Wash the cucumbers and pat them dry with a paper towel. Then cut them into small cubes. 3. Rinse the tomatoes under cold running water and wipe them dry with a paper towel as well. Then place them on a cutting board and chop them finely. 4. Rinse the cilantro thoroughly under running water, then spread it out on a towel to dry. Once it's dry, put it on a board, trim off the tough stems, and pick out any damaged leaves. Chop the remaining cilantro finely with a sharp knife. 5. Peel the onion and rinse it. Finely dice it. 6. In a large bowl, combine all the ingredients you've prepared — beans, cucumbers, tomatoes, onion, and cilantro. 7. Make the salad dressing. Pour extra-virgin olive oil into a separate container (it's healthier and more aromatic). Add freshly squeezed lemon juice and mix well. If you like, you can swap the lemon juice for lime juice, which will give the salad a bit of a Middle Eastern note. Stir in a little Dijon whole-grain mustard. Peel the garlic, rinse it, and press it through a garlic press or grate it on a fine grater. If the clove is small, you can use two. Add sumac to the dressing. This powder has a tangy, slightly astringent, mildly vinegary flavor and is perfect for all kinds of salad dressings. Mix all the dressing ingredients together thoroughly. Season with salt and pepper to taste. 8. Dress the salad just before serving and toss all the ingredients well. You can eat this salad on its own or wrap it in lavash or pita. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Cilantro - 25  kcal/100g
  • Sumac - 298  kcal/100g
  • Canned beans - 99  kcal/100g
  • Dijon mustard - 143  kcal/100g

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