Bean and Celery Salad
with pistachios
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
225
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 225 kcal | (11 %) | ||
| Protein | 8.1 g | (8 %) | ||
| Fat | 15.7 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small can of cannellini bean (Small, white beans)
- 2 stalks Celery
- 2 Red onions
- 1 small Loose leaf lettuce
- 4 stalks thyme
- 4 Tbsps olive oil
- 4 Tbsps Lemon vinegar
- salt
- freshly ground pepper
- 40 grams chopped Pistachio
- as desired thyme (for garnish)
Preparation steps
1.
Drain the beans through a sieve, rinse with cold water and drain again. Rinse and finely chop the celery. Peel onions and cut into thin rings. Break the lettuce leaves into smaller pieces, rinse and spin dry.
2.
Pluck the thyme leaves from the stems. Heat the olive oil and breifly sautée the thyme leaves. Stir in vinegar, salt and pepper.
3.
Toss the prepared ingredients with the dressing and the pistachios and arrange on plates. Serve to taste with thyme sprigs.
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