Salade de haricots aux lentilles


Une salade d'été avec des légumineuses
4 personnes
30 minutes
non disponible
€

Voir en pdf

Ingrédients

Préparation

Etape 1

La veille faire tremper les lentilles et rincer Cuire les lentilles 12 minutes , saler en fin de cuisson, égoutter et réserver.

Etape 2

.Equeuter les haricots les couper en tronçons de 3 cm et cuire à la vapeur pendant 15 minutes.

Etape 3

Couper les tomates en quartiers.

Etape 4

Dans un bol , mélanger la moutarde l'huile d'olive et le vinaigre balsamique , assaisonner si nécessaire.

Etape 5

Mêler tous les ingrédients , ajouter la vinaigrette et laisser reposer une heure au frigo . Vous pouvez faire torréfier les pignons de pin dans une poêle , attention ils brûlent vite. Bon appétit :)

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