Corn Bean Salad with Sausage and Rice
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
581
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 19.76 g | (20 %) | ||
| Fat | 30.14 g | (26 %) | ||
| Carbohydrates | 64.41 g | (43 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 10.5 g | (35 %) |
more nutritional values
| Vitamin A | 60.27 mg | (7,534 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.57 mg | (5 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 7.62 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 179.62 μg | (60 %) | ||
| Pantothenic acid | 1.25 mg | (21 %) | ||
| Biotin | 0.23 μg | (1 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 9.53 mg | (10 %) | ||
| Potassium | 868.51 mg | (22 %) | ||
| Calcium | 61.28 mg | (6 %) | ||
| Magnesium | 93.22 mg | (31 %) | ||
| Iron | 4.09 mg | (27 %) | ||
| Iodine | 0.07 μg | (0 %) | ||
| Zinc | 3.05 mg | (38 %) | ||
| Saturated fatty acids | 6.97 g | |||
| Cholesterol | 25.12 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams Long grain rice
- 4 Ketchup
- 1 Mustard
- 4 Vinegar
- 1 generous pinch cayenne pepper
- 1 sugar
- 2 garlic cloves
- 5 olive oil
- 1 can Kidney beans (290 grams)
- 1 can Corn kernel (285 grams)
- 1 scallion
- 150 grams Dry sausage (such as Polish)
Preparation steps
1.
Boil rice with two parts water and simmer at the lowest heat until the liquid has been absorbed by the rice.
2.
Meanwhile, combine ketchup, mustard, vinegar, cayenne pepper and sugar. Peel garlic cloves and squeeze through a press. Beat olive oil vigorously into the sauce.
3.
Rinse beans and corn in a sieve under running water and drain.
4.
Rinse scallions, trim and cut into diagonal rings. Cut sausage into thin slices. Combine all ingredients with the salad dressing.
5.
Let rest at least an hour before serving.
