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Bean salad with cereals and vegetables

Salad that is easy to prepare and disappears quickly from the table. So great for a light dinner.

Bean salad with cereals and vegetables
Servings2 Serving
CategoryDifficultyEasy
Ingredients
 240 g Red beans (I use canned)
 220 g Cucumber
 217 g Tomato
 80 g Korean carrots (or ordinary carrots and added chilli flakes)
 60 g Prose
 60 g Scallions
Ingredients for Sauce
 20 g Lemon juice
 8 g Garlic
 8 g Maple leaf syrup
 1 tsp. Mustard (I had Dijon)
 Coriander
 Salt, pepper
Directions
1

Rinse the millet in three waters, pour 180 g of water into a saucepan and pour the millet.

2

Bring to a boil at very low temperature (place the lid on the pan) for ~ 20 minutes until the water evaporates.

3

Rinse the canned beans in cold water.

4

In a bowl put chilled millet, beans, add sliced cucumber, onions, tomatoes.

5

Mix the sauce ingredients and add to the salad.

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Nutrition Facts

Finished product weight 1072

Servings 2


1 serving contains
Calories 322
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 53.7g18%
Protein 14.25g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Turkish pea salad with chicken

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When you get tired, the usual "standard" lunch (meat, side dishes, salads) gets tired to death. All this can be combined in a delicious, hearty salad and easily taken to work.

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