Bonensalade met kaas

  • strict warning: Non-static method view::load() should not be called statically in /home/toprecep/public_html/sites/all/modules/views/views.module on line 906.
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  • strict warning: Declaration of views_plugin_row::options_validate() should be compatible with views_plugin::options_validate(&$form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/plugins/views_plugin_row.inc on line 134.
  • strict warning: Declaration of views_plugin_row::options_submit() should be compatible with views_plugin::options_submit(&$form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/plugins/views_plugin_row.inc on line 134.
  • strict warning: Non-static method view::load() should not be called statically in /home/toprecep/public_html/sites/all/modules/views/views.module on line 906.

200 gr sperziebonen
200 gr snijbonen
zout
1 (rode) ui
1 blik kidneybonen naturel (400 gr, Jonker Fris)
4 eetlepels pijnboompitten
l zakje Saladmix Italiaanse dressing (Knorr)
3 eetlepels olijfolie
250 gr fetablokjes (uit olie)

Haal de boontjes af, halveer de sperziebonen en snijd de snijbonen in
schuine stukjes.
Kook de sperziebonen en de snijbonen in ± 7 minuten in weinig water
met zout beetgaar.
Pel en snijd de ui in dunne ringen.
Doe de kidneybonen in een vergiet, spoel ze af en laat ze goed
uitlekken.
Rooster de pijnboompitten in een droge koekenpan goudbruin.
Klop een dressing van het zakje mix, 3 eetlepels water en de olie.
Schep de gekookte boontjes, de kidneybonen, de ui en de feta door elkaar,
schenk de dressing erover en garneer met de pijnboompitten.
Serveer direct.
Lekker met boerenbruinbrood en kruidenboter.