Legumes combine protein and fiber like no other food. For this reason, this vegetarian salpicón is a perfect dish when you don’t have time or don’t feel like cooking. Especially if we have jars of canned legumes in the pantry. Salpicón is a dish that is served cold and is made up of different ingredients cut into small cubes, seasoned with a vinaigrette or liquor. On this occasion, we have chosen to use chickpeas, lentils and white beans but, with the amount of legumes that exist, the combinations are endless. His nutritional quality and its sour, spicy and slightly sweet taste make it a very complete bite.
We may choose to use canned or home cooked legumes 50 to 60 minutes, after soaking the day before. If the legumes are canned, we wash the grains well to remove the liquid from the can. We repeat the process with the three legumes and reserve.
Meanwhile, we prepare the vegetables. Take the onion and cut into small cubes. We do the same with the green pepper, making sure that there are no seeds left. Cut the cherry tomatoes in half.
In a large bowl, we overturn the chopped vegetables along with the chickpeas, lentils and white beans. Mix and reserve while preparing the vinaigrette.
To prepare the dressing, mix the old mustard together with the lemon juice and zest, extra virgin olive oil, Modena vinegar, salt and pepper. Stir vigorously with a fork until emulsified.. We overturned the vegetables and legumes. Stir to integrate the flavors and serve.
Panna Room Salad Bowl – El Corte Inglés
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Photos | Direct to the palate
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