Receita de Salada de Feijão Branco e Pimentos à Tuscana

Name: Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 4 cups mixed baby greens (spinach, arugula, baby chard); 1 can (15 oz) cannellini beans, drained and rinsed; 1 cup cherry tomatoes, halved; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1/3 cup pine nuts, toasted; 4 oz feta, cubed (or cubed marinated tofu for vegan); 1/4 cup fresh basil leaves; Pinch of chili flakes; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 small garlic clove, grated; Salt and black pepper

Tuscan white bean and rainbow pepper salad with pine nuts

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Inspirada nos sabores banhados pelo sol da Toscana, esta vibrante salada servida em travessa combina feijão cannellini tenro e pimentos vermelhos e amarelos doces sobre uma cama de folhas tenras e macias. Tomates-cereja suculentos, queijo feta cremoso e um punhado de pinhões dourados e tostados conferem riqueza e crocante, enquanto uma vinagrete vibrante de vinho tinto e mostarda Dijon harmoniza todos os ingredientes. Manjericão fresco e uma pitada de flocos de malagueta dão o toque final, com calor e aroma. Naturalmente vegetariana e sem glúten, fica pronta em cerca de 20 minutos, perfeita para partilhar.

Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

Prep Time

20 minutes

Inspired by the sun-soaked flavours of Tuscany, this vibrant platter salad layers tender cannellini beans and sweet red and yellow peppers over a bed of soft baby greens. Juicy cherry tomatoes, creamy feta, and a scatter of golden toasted pine nut...

Author:

Agi

Image of Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts

Ingredients

4 cups mixed baby greens (spinach, arugula, baby chard)
1 can (15 oz) cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1/3 cup pine nuts, toasted
4 oz feta, cubed (or cubed marinated tofu for vegan)
1/4 cup fresh basil leaves
Pinch of chili flakes
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 small garlic clove, grated
Salt and black pepper

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Directions

Spread the greens over a large platter. Scatter beans, cherry tomatoes, and pepper strips on top.
Whisk the dressing until emulsified and drizzle over the salad.
Finish with cubed feta, toasted pine nuts, basil, and a pinch of chili flakes. Serve at room temperatur

Etiquetas: Aduki beans, Beans, Beans lentils & pulses, Canned, Canned-vegetables, Cannellini beans, Easyrecipes, Lentils-beans-pulses, Lunch, Nostimo, Salad

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Salada de Feijão Branco Toscano e Pimentos Arco-Íris com Pinhões

Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts

Category

Cuisine

Servings

Prep Time

Ingredients

Directions

Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts

Category

Cuisine

Servings

Prep Time

Ingredients

Directions

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