Bean and Vegetable Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
210
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 737 mg | (18 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Celery
- 200 grams Corn kernel (canned)
- 200 grams Kidney beans (canned)
- 100 grams ham
- 2 Tbsps Chile oil
- 1 Tbsp sunflower oil
- 1 Tbsp lemon juice
- 1 Tbsp White vinegar
- ½ tsp honey
- salt
- 1 Tbsp Cress
Preparation steps
1.
For the dressing: mix together oils, lemon juice, vinegar and honey. Season with salt.
2.
Peel and finely slice the celery. Add instantly to the dressing and stir.
3.
Rinse kidney beans, drain. Strain the corn. Cut ham into small cubes.
4.
Add everything to the celery and let sit for about 20 minutes.
5.
Serve sprinkled with the cress leaves.
