Californian salad
Instructions
Boil and drain rice.
Rinse and drain the beans and chickpeas.
Rub with the clove of garlic in a bowl.
Wash and slice the vegetables.
Merge into the bowl of rice, legumes and vegetables.
Chop the chilli and add it to the other ingredients.
Emulsify the oil, vinegar, tabasco sauce and salt and season the whole thing.
Ingredients and dosing for 4 persons
- 80 g of rice
- 50 g of canned white beans
- 50 g of canned red beans
- 60 g of canned chickpeas
- 1/2 onion (70 g)
- 1/2 green pepper (70 g)
- 1/2 chili
- 1 tomatoes (100 g)
- 1 clove of garlic
- 1 tablespoon of olive oil
- 1 tablespoon of wine vinegar
- 1 drop of tabasco
- Salt