Bean and Vegetable Salad with Hard-Boiled Eggs
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
363
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 184.5 μg | (308 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 272 μg | (91 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 41.6 μg | (92 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 1,143 mg | (29 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 eggs
- 2 Tbsps Pumpkin seed
- ½ Cucumber
- 250 grams Cherry tomatoes
- 1 red Bell pepper
- 1 Endive
- 3 handfuls parsley
- 2 cans white Beans (about 250 grams, drained)
- 4 Tbsps white balsamic vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Cook eggs in boiling water until hard-boiled, 8-10 minutes. Rinse and let cool. Toast pumpkin seeds in a dry pan until fragrant. Remove and let cool.
2.
Rinse and finely dice cucumber. Rinse and quarter tomatoes. Rinse and halve pepper, remove seeds and ribs, and finely chop. Rinse endive, remove core, and thinly slice crosswise. Rinse parsley, shake dry and chop leaves. Drain and rinse beans.
3.
In a bowl, combine beans, pumpkin seeds, cucumber, diced pepper, tomatoes, endive and parsley. Whisk together vinegar, oil, salt and pepper to taste, and sugar. Mix dressing with vegetables. Season salad to taste with salt and pepper and serve with eggs.
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