Endive and White Bean Salad with Radicchio and Olives
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 d. 2 h. 30 min.
Ready in
Calories:
288
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 903 mg | (23 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams dried White bean
- 1 Endive
- 1 small Radicchio
- 1 red onion
- 1 garlic clove
- 125 grams green Olives (pitted)
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- 1 tsp Sea salt
- coarsely ground peppers
- ½ tsp honey
- ½ tsp medium hot Mustard
- 4 Tbsps olive oil
Preparation steps
1.
Soak the beans in cold water for at least 12 hours, but preferably overnight. Drain the next day, then cook in boiling salted water for 25-35 minutes.
2.
Rinse and trim the radicchio and endive. Dry, then cut into strips. Peel the onions and cut into thin rings. Peel and finely chop the garlic. Slice the olives. Mix the vinegar with the lemon juice, salt, honey, and mustard. Season to taste with pepper. Gradually mix in the oil. Add the dressing to the beans, and mix gently until combined. Fold in the endive, radicchio, onions, and olives. Cover and chill in the refrigerator at least 3 hours before serving.
3.
