Cress and Broad Bean Salad

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Cress and Broad Bean Salad
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
128
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie128 kcal(6 %)
Protein2.2 g(2 %)
Fat10.69 g(9 %)
Carbohydrates7.03 g(5 %)
Sugar added0 g(0 %)
Roughage0.97 g(3 %)
Vitamin A105.3 mg(13,163 %)
Vitamin D0 μg(0 %)
Vitamin E0.45 mg(4 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.58 mg(5 %)
Vitamin B₆0.08 mg(6 %)
Folate16.22 μg(5 %)
Pantothenic acid0.08 mg(1 %)
Biotin3 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C14.69 mg(15 %)
Potassium214.85 mg(5 %)
Calcium20.49 mg(2 %)
Magnesium10.69 mg(4 %)
Iron0.63 mg(4 %)
Zinc0.14 mg(2 %)
Saturated fatty acids1.42 g
Cholesterol0 mg

Ingredients

for
4
For the salad
2 bunches Cress
100 grams thick Beans (soaked)
300 grams tomatoes
1 gram dried, Italian Fresh herbs (or 400 grams canned)
salt
peppers
For the dressing
3 Tbsps olive oil
5 Tbsps White vinegar
30 milliliters Vegetable broth
white bread (for serving)
How healthy are the main ingredients?
tomatoCressolive oilsaltwhite bread

Preparation steps

1.

Rinse the cress and shake dry. Cook the beans in plenty of water until al dente. Rinse the tomatoes and cut into quarters. Rinse and drain the herbs and chop them into pieces. Mix everything together and season with salt and pepper.

2.

For the dressing, mix the oil with the vinegar and the vegetable broth.

Serve the salad drizzled with the dressing and with a portion of white bread.