Bean Salad with Eggs
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 15 min.
Ready in
Calories:
296
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 12.21 g | (12 %) | ||
| Fat | 13.25 g | (11 %) | ||
| Carbohydrates | 31.75 g | (21 %) | ||
| Sugar added | 2.87 g | (11 %) | ||
| Roughage | 5.74 g | (19 %) |
more nutritional values
| Vitamin A | 288.79 mg | (36,099 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.81 mg | (15 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 162.55 μg | (54 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 1.51 μg | (3 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 15.39 mg | (16 %) | ||
| Potassium | 421.93 mg | (11 %) | ||
| Calcium | 88.65 mg | (9 %) | ||
| Magnesium | 53.01 mg | (18 %) | ||
| Iron | 6.44 mg | (43 %) | ||
| Iodine | 52.95 μg | (26 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.17 g | |||
| Cholesterol | 154 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams dried Kidney beans
- 4 young, thin Leeks
- salt
- 2 scallions
- 4 eggs
- 2 Tbsps coarse-grained Mustard
- 2 Tbsps Sesame seeds
- 2 Tbsps olive oil
- 3 Tbsps Vegetable broth
- 2 Tbsps lemon juice
- 4 Tbsps white balsamic vinegar
- 2 tsps honey
- freshly ground peppers
Preparation steps
1.
Soak kidney beans overnight in plenty of water. The next day, cook in fresh, unsalted water until al dente, about 45 minutes.
2.
Rinse leek, cut in half lengthwise and rinse thoroughly. Place in a steamer basket and steam for 5-8 minutes in a covered pot. Let cook to lukewarm.
3.
Rinse scallions, trim and cut into 2-3 cm (approximately 3/4 to 1-inch) long pieces. Cook the eggs until softboiled, about 5 minutes. Rinse with cold water.
4.
For the dressing, whisk the mustard with the sesame oil, vegetable broth, lemon juice, balsamic vinegar, honey and a pinch of salt and pepper. Stir well to combine.
5.
Drain beans drain and arrange with the leeks and scallions on plates. Place the peeled eggs on the salads and serve drizzled with the dressing.
