When we talk about legumes or the recipes we can make with them, we tend to think of spoon dishes and associate them with winter. We will not deny that the arrogance that this type of elaboration is, but the game given by beans, chickpeas, lentils and others goes much further. Good example of this are these three easy and quick recipes salads with vegetables.
Because vegetables can also be the protagonists of fresh and complete dishes for when temperatures call for a change of the third. Our combinations are delicious and you will find irresistible these three salads with legumes: canons, lentils and pear, chickpeas, tomato and avocado and beans, vegetables and eggs. Why do you want to start?
All the explanations and necessary ingredients appear in the recipes that we include below …
Salad with lamb’s lettuce, lentils and pear
Ingredients for two people:
- 100 g of canons,
- 200 g of cooked lentils,
- 1 pear,
- 40 g of peeled walnuts,
- 1 lime,
- 100 ml of extra virgin olive oil,
- Salt
- Ground black pepper.
Prepare a vinaigrette by squeezing the lime and mixing the juice with extra virgin olive oil, a pinch of salt and pepper. We beat until emulsified. We wash the lentils and drain them well. Cut the pear in half, along, remove the seeds and laminate. We chop the nuts.
Mix the canons with a couple of tablespoons of the vinaigrette and place them on the base of a serving dish. On them we extend the lentils, the laminated pear and, finally, the chopped nuts. We water with more vinaigrette, to the taste, and ready to consume.
Chickpea, tomato and avocado salad
Ingredients for two people:
- 300 g of cooked chickpeas,
- 1 tomato,
- 1/4 purple onion,
- 1 avocado,
- 1 lemon,
- 100 ml of extra virgin olive oil,
- Salt
- Fresh coriander.
We squeeze the lemon and mix it with the olive oil. Add salt to taste and beat until emulsified. We reserve the dressing for the moment of assembling and serving the salad. Wash the chickpeas and drain them well. Wash and chop the tomato, cut the avocado into cubes and chop the onion. Mix everything with the chickpeas. Align to taste and serve with fresh coriander leaves.
Salad with beans, vegetables and egg
Ingredients for two people:
- 300 g cooked beans,
- 1 egg,
- 1/4 white onion,
- 1/4 red pepper,
- 1/4 green pepper,
- 100 ml extra virgin olive oil,
- 1 tablespoon apple cider vinegar,
- 1 teaspoon of Dijon mustard,
- 1 teaspoon of ketchup and salt.
Heat a lot of water in a saucepan and, when the boil starts, submerge the egg and cook for 12 minutes. Remove and cool in abundant ice water before peeling. Prepare a vinaigrette beating, until emulsifying, olive oil with vinegar, mustard, ketchup and a little salt. We reserve we wash and drain the beans well. Chop the onion, the two types of pepper and add them to the beans. Dress with the vinaigrette to taste and serve with half a hard egg per serving.
