Bean Salad with Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 620 mg | (16 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 300 grams Roast lamb (leftover from the day before)
- 1 yellow onion (white)
- 1 Bell pepper (yellow)
- 2 Tomatoes
- 200 grams Beans (large white, such as cannellini)
- 1 bay leaf
- 1 bunch Basil
- 4 Tbsps olive oil
- 3 Tbsps Wine vinegar
- 1 garlic clove (smashed)
- salt
- peppers
Preparation steps
Soak the beans in plenty of water overnight to soften.
The next day, drain water, cover beans with cold water, add bay leaf and cook until tender over low heat, about 45 minutes. Remove from heat and let cool.
Cut the meat into slices. Rinse, pat dry, and halve the bell pepper, then remove seeds and ribs. Chop bell pepper in small cubes. Peel and slice the onion into thin rings. Rinse and wipe dry the tomatoes and cut into large pieces. Place the vegetables and meat in a large bowl. Whisk together the oil, vinegar, garlic, salt and pepper, and pour over the salad. Cover and refrigerate about 30 minutes. Rinse, shake dry and reserve a few basil leave, then finely chop the rest. Stir in the chopped basil and garnish the top with the whole basil leaves. Serve immediately.
