Artichoke Salad with Beans

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Artichoke Salad with Beans
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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)
Calorie274 kcal(13 %)
Protein17.15 g(18 %)
Fat1.44 g(1 %)
Carbohydrates46.65 g(31 %)
Sugar added0 g(0 %)
Roughage11.44 g(38 %)
Vitamin A51.36 mg(6,420 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.21 mg(2 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.4 mg(3 %)
Vitamin B₆0.02 mg(1 %)
Folate3.55 μg(1 %)
Pantothenic acid0.03 mg(1 %)
Biotin0.43 μg(1 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C6.66 mg(7 %)
Potassium82.69 mg(2 %)
Calcium204.39 mg(20 %)
Magnesium5.85 mg(2 %)
Iron8.04 mg(54 %)
Zinc0.17 mg(2 %)
Saturated fatty acids0.83 g
Cholesterol5.1 mg

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 tablespoon Tomato paste
40 milliliters white balsamic vinegar
1 tablespoon lemon juice
1 generous pinch organic lemon zest
salt
cayenne pepper

Preparation 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.