Legums salad

INGREDIENTS

1 can of canned chickpeas, rinsed

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Grilled feta pasta

1 ¾ Cup of black beans, rinsed

2 cups of grain corn, drained

1 small red pepper, diced

1 small green pepper, diced

2/3 cup of feta, crumbled

5 green shallots, chiseled

Vinaigrette :

1/3 cup of olive oil

3 tsp. lemon juice table

2 cloves of garlic, finely chopped

1 ½ tsp. Provence herbs table

1 C. maple syrup table

1 pinch of salt

PREPARATION

Mix all the ingredients except those of the vinigarette in a large bowl.

In another bowl, mix the ingredients of the vinaigrette.

Pour the vinaigrette over the legume mixture. Mix it well.

Let stand in the refrigerator for at least 1 hour.

It Taste.

It’s a “Meal Prep” Sunday at home and Emma wants to make a legume salad. Search me why, she took a recipe on a site other than mine. Pffffff, anyway In short, the young lady begins the recipe taken on the internet and I hear her say: “Ouach mom, taste that! It just tastes like oil, it is not eating »»

Faced with his disappointment, I tasted the patent and as a reason, it was not great. Like what it is not because it is someone known who shares a recipe that it is necessarily good but So we are busy reviewing the things together. I suggest staff and she adds a little bit of if, a little of that and she ends up finding the combination she likes.