Bean Salad with Red Onions and Mint
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
238
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 7.73 g | (8 %) | ||
| Fat | 9.94 g | (9 %) | ||
| Carbohydrates | 30.97 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.91 g | (23 %) |
more nutritional values
| Vitamin A | 32.22 mg | (4,028 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.15 mg | (1 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 2.85 mg | (24 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 40.71 μg | (14 %) | ||
| Pantothenic acid | 0.35 mg | (6 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15.88 mg | (17 %) | ||
| Potassium | 690.25 mg | (17 %) | ||
| Calcium | 56.2 mg | (6 %) | ||
| Magnesium | 83.74 mg | (28 %) | ||
| Iron | 2.72 mg | (18 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.94 mg | (12 %) | ||
| Saturated fatty acids | 1.37 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Thaw beans. Peel onions and cut into strips. Wash mint, shake dry and strip leaves from stems.
2.
Cook beans in salted boiling water, about 10 minutes. Drain, rinse and let cool. Mix beans with onion, fennel seeds, vinegar and oil and let marinate about 20 minutes. Stir in mint leaves and season with salt and pepper. Garnish with mint sprigs.
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