Broad Beans Salad with Eggs

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Broad Beans Salad with Eggs
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
246
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie246 cal.(12 %)
Protein12 g(12 %)
Fat16 g(14 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.6 μg(8 %)
Vitamin E2.9 mg(24 %)
Vitamin K93.3 μg(156 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.7 mg(50 %)
Folate171 μg(57 %)
Pantothenic acid2.1 mg(35 %)
Biotin30.4 μg(68 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C50 mg(53 %)
Potassium686 mg(17 %)
Calcium171 mg(17 %)
Magnesium59 mg(20 %)
Iron2.8 mg(19 %)
Iodine12 μg(6 %)
Zinc1.5 mg(19 %)
Saturated fatty acids3.1 g
Uric acid86 mg
Cholesterol218 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
4 eggs
2 jars thick, white Beans (about 380 ml)
2 Red onions
2 ripe Tomatoes
3 sprigs parsley
2 Tbsps White vinegar
150 milliliters Vegetable broth
4 Tbsps olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
olive oilparsleyeggonionTomatosalt

Preparation steps

1.

Cook eggs in boiling water for 10 minutes. Drain, cool and peel.  Drain beans. Peel onions and cut into narrow strips. Rinse and dry tomatoes, quarter and remove seeds and stalks, cut into small cubes.

2.

Rinse parsley, shake dry, pluck off leaves and chop finely. Drizzle beans with vinegar, broth and oil, season with salt and pepper. Let stand for 30 minutes. Cut eggs into wedges. 

3.

Place beans with marinade into 4 bowls and sprinkle with diced tomatoes, onion strips and parsley. Top with eggs and season with pepper. Serve.