Dressed Bean and Chorizo Salad

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Dressed Bean and Chorizo Salad
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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)
Calorie508 cal.(24 %)
Protein18 g(18 %)
Fat19 g(16 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin K27.5 μg(46 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.4 mg(29 %)
Folate62 μg(21 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.5 μg(8 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C64 mg(67 %)
Potassium426 mg(11 %)
Calcium45 mg(5 %)
Magnesium70 mg(23 %)
Iron2.3 mg(15 %)
Iodine2 μg(1 %)
Zinc2.3 mg(29 %)
Saturated fatty acids5.1 g
Uric acid101 mg
Cholesterol24 mg
Complete sugar3 g

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)
tsp Cumin
¼ cup olive oil
2 Tbsps Red wine vinegar
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
olive oilparsleyrosemaryCuminsalt
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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