Artichoke Salad with Beans
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
274
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 17.15 g | (18 %) | ||
| Fat | 1.44 g | (1 %) | ||
| Carbohydrates | 46.65 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.44 g | (38 %) |
more nutritional values
| Vitamin A | 51.36 mg | (6,420 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.21 mg | (2 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 3.55 μg | (1 %) | ||
| Pantothenic acid | 0.03 mg | (1 %) | ||
| Biotin | 0.43 μg | (1 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 6.66 mg | (7 %) | ||
| Potassium | 82.69 mg | (2 %) | ||
| Calcium | 204.39 mg | (20 %) | ||
| Magnesium | 5.85 mg | (2 %) | ||
| Iron | 8.04 mg | (54 %) | ||
| Zinc | 0.17 mg | (2 %) | ||
| Saturated fatty acids | 0.83 g | |||
| Cholesterol | 5.1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams dried Gigante bean
- 1 bay leaf
- 300 grams Artichoke hearts (in oil)
- 1 handful Basil
- 40 grams Ricotta cheese
- 1 Tbsp Tomato paste
- 40 milliliters white balsamic vinegar
- 1 Tbsp lemon juice
- 1 generous pinch organic lemon zest
- salt
- cayenne pepper
How healthy are the main ingredients?
Artichoke heartsRicotta cheeseBasilTomato pastesaltcayenne pepperPreparation steps
1.
Soak beans overnight in cold water.
2.
Mext day, drain and cook in fresh, unsalted water with bay leaf for about 45 minutes or until al dente. Drain and let cool.
3.
Drain artichokes, reserving about 40 ml (approximately 1/5 cup) of oil and cut into wedges. Rinse basil, shake dry and cut into fine strips.
4.
Combine ricotta with tomato paste, vinegar and artichoke oil in a small bowl, season well with lemon juice,zest, salt and cayenne pepper.
5.
Combine beans with artichokes, toss with the dressing and sprinkle with basil.
6.
If desired, place into a lunchbox and serve at a picnic. Serve with fresh white bread.
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