Ensalada de judías blancas con asadillo Conservas Antonio
Preparation Time20 minsTotal Time 20 mins
Ingredients
 200 g cooked white beans
 1 Asadillo Manchego
 1 tomato
 ½ green pepper
 ½ red pepper
 1 spring onion
 2 boiled eggs
 Extra virgin olive oil
 ½ diente de ajo
 Salt
 Cumin
 Coriander
 Mint
Elaboration
1

Remove the yolk from the eggs and place it in a glass, add the cumin, vinegar, garlic and EVOO, crush everything and add salt.

2

Chop the vegetables into small cubes, the ginned tomato, the peppers and the chives, mix together with the drained beans, add a little vinaigrette.

3

Mix the asadillo with the egg whites and dress with the yolk vinaigrette.

4

Place the seasoned asadillo in a plate ring, on top of which we will place the beans and some sprouts of lettuce, coriander and mint.

Category

Ingredients

Ingredients
 200 g cooked white beans
 1 Asadillo Manchego
 1 tomato
 ½ green pepper
 ½ red pepper
 1 spring onion
 2 boiled eggs
 Extra virgin olive oil
 ½ diente de ajo
 Salt
 Cumin
 Coriander
 Mint

Directions

Elaboration
1

Remove the yolk from the eggs and place it in a glass, add the cumin, vinegar, garlic and EVOO, crush everything and add salt.

2

Chop the vegetables into small cubes, the ginned tomato, the peppers and the chives, mix together with the drained beans, add a little vinaigrette.

3

Mix the asadillo with the egg whites and dress with the yolk vinaigrette.

4

Place the seasoned asadillo in a plate ring, on top of which we will place the beans and some sprouts of lettuce, coriander and mint.

White bean salad with barbecue
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Conservas Antonio

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