Lunch · Mediterranean
White Bean Salad
White beans and tomato in a lemony dressing thickened with a few mashed beans, with fresh parsley.
- per serving
- 431 kcal
- Protein
- 21 g
- Total time
- 35 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Use the 200 g of cooked, cooled white beans; drain them well. Cut the 130 g of tomato into small dice and chop the 10 g of parsley.
Slice the 40 g of onion very thinly. Mix it with the 15 g of lemon juice and a pinch of salt, then let it marinate for 10 minutes to soften.
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