Dressed Bean and Chorizo Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 7 h. 5 min.
Ready in
Calories:
508
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 426 mg | (11 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ cups dried, white cannellini beans (rinsed and picked over)
- ½ cup Chorizo (ready-to-eat; thinly sliced)
- 1 small Red onion (peeled and sliced)
- 1 small, red Bell pepper (rinsed; trimmed and finely chopped)
- ¼ cup flat-leaf parsley (finely chopped)
- 1 Tbsp fresh rosemary (finely chopped)
- ⅛ tsp Cumin
- ¼ cup olive oil
- 2 Tbsps Red wine vinegar
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation
Kitchen utensils
2 Small bowls, 1 mittelgroße Bowl, 1 Mixing bowl, 1 Hand mixer (mit Knethaken), 1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Rolling pin, 1 Cutting board, 1 Serrated knife, 1 Muffin tin (12 Mulden), 1 Brush, 1 Wire rack, 1 Wooden spoon, 1 Kitchen towel, 1 Large knife, 1 Non-stick pan, 1 Storage container (ca. 1,5 l)
Preparation steps
1.
In a medium bowl, cover the beans completely with water and leave them in the refrigerator for 6 hours or overnight. Drain.
2.
In a medium stockpot over low to medium heat, add the drained white beans and cover generously with water. Cover the pot with a lid; bring to a boil, and simmer for 30 to 40 minutes, or until the beans are tender. Drain and cool.
3.
In a medium bowl, combine the beans, chorizo, onion, bell pepper, parsley, rosemary, and cumin seeds.
4.
In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Drizzle over the salad mixture and toss well. Let stand for 10 minutes.
5.
Divide between serving bowls. Serve.
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