Bean Salad with Tomatoes and Olives
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
144
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 52.1 μg | (87 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 463 mg | (12 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the beans, trim, cut into 3 cm (approximately 1 1/4-inch) long pieces and blanch for about 6 minutes in boiling salted water. Rinse in cold water and drain well. Rinse and halve the tomatoes. Rinse the basil, shake dry and strip the leaves from the stems. Drain the olives and cut in half or into quarters.
2.
Peel the shallots and garlic, dice finely and mix with the tomatoes, beans, olives and basil. Mix the vinegar with the mustard and broth, season with salt and pepper and whisk in the oil in a thin stream. Mix dressing with the salad, season to taste and serve in glasses.
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