Tuna wrap with red cabbage
Dice the feta, drain the tuna and chop the red cabbage. Tortillia wrap topped with spinach leaves, red cabbage, feta and tuna and season with pepper. Fold and...
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Texan beans salad
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
1.210
Calories
82 g
Carbohydrates
62 g
Protein
61 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | 1 (150 g) |
 | Olive oil | 1 ½ Teaspoon |
 | Garlic (fresh) | 1 ⅜ (4 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Cumin | ½ Tablespoon |
 | Beans, French beans, princess beans (green, canned) | 110 g |
 | Kidney beans (canned) | 110 g |
 | Limes, lime (fresh) | 1 (50 g) |
 | Corn (canned) | 65 g |
 | Gouda cheese (48% fat, grated) | 110 g |
 | Bee honey, honey | 2 Tablespoon |
 | Chili flakes | ½ Tablespoon |
 | Romaine lettuce | 180 g |
 | Onion (red, fresh) | ⅞ (85 g) |
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Preparation:
Step 1:
Rinse kidney beans, green beans and corn in a colander and drain. Then put in a bowl.
Step 2:
Chop lettuce, cut onion into rings and dice bell bell pepper. Then add to the beans in the bowl.
Step 3:
Squeeze the lime, finely chop the garlic, and put everything together with olive oil, honey, chili flakes and cumin in a small bowl and mix well. Then pour over the beans.
Step 4:
Mix everything well and season to taste with pepper and salt. Then sprinkle with Gouda and serve.
Macronutrient distribution:
The recipe Texan beans salad is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Cutting board
Kitchen knife
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