Spring Beans in Raspberry Sauce
Teaser:
This vibrant pink bean salad with raspberry sauce is a refreshing, no-cook side dish perfect for warm summer days!
Equipment
- Blender, Colander, Large mixing bowl, Strainer
Ingrediënten
- 1 can 15 ounces, or 425 g butter beans, drained and rinsed
- 1 can 15 ounces, or 425 g cannellini beans, drained and rinsed
- 1 can 15 ounces, or 425 g cut green beans, drained and rinsed
- 1 can 15 ounces, or 425 g garbanzo beans, drained and rinsed
- 1 can 15 ounces, or 425 g kidney beans, drained and rinsed
- 1 cup 125 g raspberries, fresh or frozen
- ½ cup 120 ml canola or other vegetable oil
- ¼ cup 60 ml apple cider vinegar
- 1 tablespoon 15 g minced garlic
- 5 leaves fresh basil
- Salt and pepper to taste
Instructies
- In a colander or strainer, drain and rinse all canned beans thoroughly.
- Shake off excess water and transfer to a large mixing bowl.
- In a blender, combine raspberries, oil, vinegar, garlic, basil, salt, and pepper.
- Blend until smooth and frothy.
- Pour the raspberry sauce over the beans and toss to coat evenly.
- Serve cold or at room temperature.
Notes / Tips / Wine Advice:
Serving Tip:
Garnish with additional fresh basil leaves or a sprinkle of crushed raspberries for extra color and freshness.
Wine Advice:
Pair with a light rosé or a fruity Pinot Noir to complement the raspberry dressing.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 25 g | Protein: 9 g | Fat: 10 g | Fiber: 7 g | Sugar: 4 g | Salt: 0.5 g
