Bean and Broccoli Salad with Nuts

Name: Bean and Broccoli Salad with Nuts
Total time: 13 h 10 min
Yield: 4
Ingredients: 200 grams dried Flageolet beans; 50 grams blanched Hazelnuts; 3 Red onions; 2 Tbsps olive oil; 1 tsp brown sugar; 500 grams stem of Broccoli; salt; 3 Tbsps lemon juice; 3 Tbsps White vinegar; 2 Tbsps Nut oil; freshly ground peppers

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Health Score:

8,5 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 13 h. 10 min.

Ready in

Calories:

453

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	453 kcal	(22 %)
Protein	17.79 g	(18 %)
Fat	21.94 g	(19 %)
Carbohydrates	51.34 g	(34 %)
Sugar added	1.05 g	(4 %)
Roughage	15.93 g	(53 %)

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more nutritional values

Vitamin A	50.72 mg	(6,340 %)
Vitamin D	0 μg	(0 %)
Vitamin E	3.27 mg	(27 %)
Vitamin B₁	0.19 mg	(19 %)
Vitamin B₂	0.19 mg	(17 %)
Niacin	2.34 mg	(20 %)
Vitamin B₆	0.41 mg	(29 %)
Folate	119.87 μg	(40 %)
Pantothenic acid	0.91 mg	(15 %)
Biotin	13.44 μg	(30 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	131.73 mg	(139 %)
Potassium	663.86 mg	(17 %)
Calcium	148.95 mg	(15 %)
Magnesium	62.5 mg	(21 %)
Iron	4.75 mg	(32 %)
Iodine	4.37 μg	(2 %)
Zinc	0.97 mg	(12 %)
Saturated fatty acids	2.77 g
Cholesterol	0 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 200 grams dried Flageolet beans; 50 grams blanched Hazelnuts; 3 Red onions; 2 Tbsps olive oil; 1 tsp brown sugar; 500 grams stem of Broccoli; salt; 3 Tbsps lemon juice; 3 Tbsps White vinegar; 2 Tbsps Nut oil; freshly ground peppers

How healthy are the main ingredients?

Broccoli olive oil sugar onion salt

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Preparation steps

Soak the beans overnight in plenty of cold water. The next day cook in the soaking water until tender, 30-40 minutes. Drain and rinse.

Meanwhile toast the nuts in a dry frying pan until light brown and fragrant. Let cool and chop coarsely. Peel the onions and cut into strips. Cook slowly in a skillet in hot oil over medium heat until soft, about 10 minutes. At the end sprinkle with sugar and let caramelize slightly, then remove from heat.

Rinse the broccoli, pull the leaves off and place in a steamer. Steam in the closed pot in the hot steam for about 6 minutes until al dente, then rinse and drain.

For the dressing, whisk the lemon juice with the vinegar and walnut oil, then season with salt and pepper. Mix the beans and broccoli with the dressing and season. Serve topped with the onions and nuts.