Corn and Bean Salad

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Corn and Bean Salad
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
308
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie308 cal.(15 %)
Protein9 g(9 %)
Fat24 g(21 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K18.3 μg(31 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.2 mg(14 %)
Folate39 μg(13 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C8 mg(8 %)
Potassium260 mg(7 %)
Calcium139 mg(14 %)
Magnesium36 mg(12 %)
Iron1 mg(7 %)
Iodine33 μg(17 %)
Zinc0.9 mg(11 %)
Saturated fatty acids8.2 g
Uric acid56 mg
Cholesterol26 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
100 grams white Beans (canned)
300 grams Corn (canned)
150 grams Feta
1 onion
1 bunch Tarragon
50 grams black Olives
5 Tbsps olive oil
3 Tbsps Tarragon vinegar
salt
peppers
How healthy are the main ingredients?
CornFetaOliveolive oilTarragononion

Preparation steps

1.

Drain beans and corn. Dice the cheese. Rinse and pat dry the tarragon, set a branch aside, finely chop the rest and mix with the remaining ingredients.

2.

Mix together the vinegar, salt, oil and pepper to form a dressing, drizzle over the salad and garnish with olives and tarragon.

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