Bean and Arugula Salad Bowl

Name: Bean and Arugula Salad Bowl
Total time: 48 min
Yield: 4
Cuisine: European, Scandinavian, Swedish
Ingredients: 4.5 cups Green bean (halved); 2.667 cups Fava bean (peeled); 2 cups Snap pea; 2 yellow Bell pepper (in chunks); 1.25 cups Arugula; 1 handful Sunflower sprout; 4 tablespoons Cider vinegar; 1 tablespoon lemon juice; sugar; 5 tablespoons rapeseed oil

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 48 min.

Ready in

Calories:

322

calories

Calories

How many calories can I eat?

Healthy, because

Even smarter

Nutritional values

Arugula is a good source of vitamins and minerals including calcium and iron, while the beans add tons of satisfying plant protein.

Easily turn this lunchtime salad into a filling entree by adding some grilled chicken on top.

1 serving contains
(Percentage of daily recommendation)

Calorie	322 kcal	(15 %)
Protein	9.18 g	(9 %)
Fat	22.61 g	(19 %)
Carbohydrates	23.21 g	(15 %)
Sugar added	0 g	(0 %)
Roughage	8.52 g	(28 %)

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more nutritional values

Vitamin A	174.03 mg	(21,754 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.83 mg	(7 %)
Vitamin B₁	0.32 mg	(32 %)
Vitamin B₂	0.26 mg	(24 %)
Niacin	4 mg	(33 %)
Vitamin B₆	0.41 mg	(29 %)
Folate	140.09 μg	(47 %)
Pantothenic acid	0.69 mg	(12 %)
Biotin	1.12 μg	(2 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	106.71 mg	(112 %)
Potassium	660.27 mg	(17 %)
Calcium	92.03 mg	(9 %)
Magnesium	87.17 mg	(29 %)
Iron	3.85 mg	(26 %)
Iodine	1.3 μg	(1 %)
Zinc	1.18 mg	(15 %)
Saturated fatty acids	18.31 g
Cholesterol	0 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 4 ½ cups
Green bean (halved); 2 ⅔ cups
Fava bean (peeled); 2 cups
Snap pea; 2
yellow Bell pepper (in chunks); 1 ¼ cups
Arugula; 1 handful
Sunflower sprout; 4 tablespoons
Cider vinegar; 1 tablespoon
lemon juice; sugar; 5 tablespoons
rapeseed oil

How healthy are the main ingredients?

Arugula sugar

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Preparation steps

Blanch the green beans in salted water for around 4 minutes. Add the fava beans and sugar snap peas and cook for a further 3-4 minutes until done. Refresh with cold water and drain. Mix together with the peppers, arugula, and sprouts, and arrange in a bowl.

Mix the vinegar with the lemon juice, a pinch of sugar, and the oil, and season to taste with salt. Drizzle over the salad and serve.