Bean and Tomato Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
184
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 432 mg | (11 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Beans
- Salt and freshly ground pepper
- 1 small, white, canned Beans
- 2 Red onions
- 3 Tbsps Red wine vinegar
- 1 pinch sugar
- 6 Tbsps olive oil
- 1 garlic clove
- 1 Iceberg lettuce
- 250 grams small Tomatoes
Preparation steps
1.
Rinse the green beans and break into bite-sized pieces. Boil in salted water for 8-10 minutes. Drain, rinse with cold water and drain again.
2.
Pass white beans through a sieve, rinse off and drain. Peel and cut onions into rings. Mix together vinegar, salt, pepper, sugar and olive oil. Peel garlic, squeeze through a garlic press and add. Combine white beans and onions in a bowl and cover with the marinade. Let sit for 30 minutes.
3.
Rinse iceberg lettuce, pick apart into bite size pieces and spin dry. Rinse and slice the tomatoes.
4.
Mix lettuce with green and white beans, tomatoes and onions. Arrange the salad on plates and serve.
