Bean and Broccoli Salad with Nuts

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Bean and Broccoli Salad with Nuts
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
453
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie453 kcal(22 %)
Protein17.79 g(18 %)
Fat21.94 g(19 %)
Carbohydrates51.34 g(34 %)
Sugar added1.05 g(4 %)
Roughage15.93 g(53 %)
Vitamin A50.72 mg(6,340 %)
Vitamin D0 μg(0 %)
Vitamin E3.27 mg(27 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.19 mg(17 %)
Niacin2.34 mg(20 %)
Vitamin B₆0.41 mg(29 %)
Folate119.87 μg(40 %)
Pantothenic acid0.91 mg(15 %)
Biotin13.44 μg(30 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C131.73 mg(139 %)
Potassium663.86 mg(17 %)
Calcium148.95 mg(15 %)
Magnesium62.5 mg(21 %)
Iron4.75 mg(32 %)
Iodine4.37 μg(2 %)
Zinc0.97 mg(12 %)
Saturated fatty acids2.77 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
200 grams
50 grams
3
Red Onions
2 tablespoons
1 teaspoon
brown Sugar
500 grams
stem of Broccoli
3 tablespoons
3 tablespoons
2 tablespoons
freshly ground Pepper

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.