Green Bean Salad
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 50.5 μg | (84 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 16 ozs fresh Green beans (rinsed and ends trimmed)
- ⅔ cup thick-cut Bacon (cut in 1/4-inch pieces)
- 1 onion (peeled and finely chopped)
- 2 large Tomatoes (rinsed; trimmed and cut into a small dice)
- 1 handful fresh parsley (leaves finely chopped)
- For Dressing
- 1 Tbsp grainy Mustard
- 1 Tbsp hot water
- ¼ tsp sugar
- 2 Tbsps fresh lemon juice
- salt (to taste)
- freshly ground Black pepper (to taste)
- 0.333 cup good-quality olive oil
Preparation steps
1.
Blanch the green beans, in a large pot of salted boiling water for about 4 minutes, or until the beans are tender-crisp. Drain the beans in a colander and plunge in a bowl of ice water, to stop the cooking process. Drain well and place in a large mixing bowl.
2.
In a large skillet, cook the bacon over medium heat until crispy. Drain on paper towels.
3.
Add the bacon, onion, tomatoes and parsley to the green beans. Gently tossing to incorporate.
4.
In a small mixing bowl, combine the mustard, hot water, sugar, and lemon. Season to taste with salt and pepper. Slowly drizzle in the olive oil and whisk to emulsify.
5.
When ready to serve, drizzle dressing over the salad and toss gently. Serve.
