Bean and Vegetable Salad
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 976 mg | (24 %) | ||
| Calcium | 378 mg | (38 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 green Bell pepper
- ½ Cucumber
- 2 white onions
- 4 Tomatoes
- 1 sm can Corn
- 1 can Kidney beans
- 150 grams Goat cheese
- 200 grams Sour cream
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and dry peppers, halve and remove seeds and ribs. Dice peppers finely.
2.
Rinse and dry tomatoes, cut into quarter and remove seeds. Cut into small cubes.
3.
Peel cucumber, cut in half lengthwise, scrape out seeds with a small spoon and cut into small cubes.
4.
Peel onions and chop finely.
5.
Drain corn and beans.
6.
Combine all vegetables in a bowl and mix well.
7.
Cut goat cheese into cubes and sprinkle over vegetables.
8.
Combine sour cream with lemon juice, season with salt and pepper. Toss salad with a dressing. Serve.
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