Classic Vegetarian Dish
Fava and Green Bean Salad
with walnuts and tomatoes
(1 vote)
(1 vote)
Fava and Green Bean Salad - Mediterranean food at it's finest
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
879
calories
Calories
Healthy, because
Even smarter
Nutritional values
This beautiful summer salad is a great source of vegetable protein and the antioxidant lycopene, which is provided by the tomatoes.
If you don't have feta cheese, goat cheese goes beautifully on this salad as well.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 879 cal. | (42 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.5 g | (52 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 109.7 μg | (183 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 356 μg | (119 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 38.2 μg | (85 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 2,481 mg | (62 %) | ||
| Calcium | 543 mg | (54 %) | ||
| Magnesium | 271 mg | (90 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups green String bean (trimmed)
- 2 cups Fava bean (shelled)
- 4 large vine Tomatoes (cored and diced)
- 1 cup Walnut
- 1 ½ cups Feta (cubed)
- 0.333 cup extra virgin olive oil
- 1 cup Arugula
- salt
- freshly ground Black pepper
Preparation steps
1.
Cook the green beans in a large saucepan of salted, boiling water for 2 minutes.
2.
Add the broad beans and cook for a further 2 minutes, and then drain well and refresh immediately in iced water.
3.
Drain again and toss well with the tomatoes, walnuts, feta, olive oil, rocket, and plenty of seasoning.
4.
Spoon onto a platter and serve.
