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Leafy Salad with White Beans

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Leafy Salad with White Beans
Difficulty:
easy
Difficulty
Preparation:
4 h. 10 min.
Preparation
ready in 16 h. 10 min.
Ready in
Calories:
159
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie159 kcal(8 %)
Protein2.39 g(2 %)
Fat10.66 g(9 %)
Carbohydrates14.16 g(9 %)
Sugar added0 g(0 %)
Roughage2.18 g(7 %)
Vitamin A455.88 mg(56,985 %)
Vitamin D0 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.18 mg(2 %)
Vitamin B₆0.06 mg(4 %)
Folate9.72 μg(3 %)
Pantothenic acid0.06 mg(1 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C20.93 mg(22 %)
Potassium163.08 mg(4 %)
Calcium73.45 mg(7 %)
Magnesium5.26 mg(2 %)
Iron3.63 mg(24 %)
Iodine0.75 μg(0 %)
Zinc0.09 mg(1 %)
Saturated fatty acids1.41 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 gram
dried, Italian Fresh herbs (or 400 grams canned)
1
freshly ground Pepper
1 bunch
3 tablespoons
1
red Onion
1
200 grams
Diced vegetables (tomato, carrot, bell peppers)
juice of Lemons
200 grams
mixed lettuce (such as Romano, Raddicchio, Oakleaf, Lollo Rosso)

Preparation steps

1.

Soak the dried beans in water overnight. The next day, cook in 1 liter of fresh water (approximately 4 cups) along with the bay leaf, over medium heat for about 1 hour, until the beans are soft. Rinse the cooked beans with hot water and remove the bay leaf. (Alternatively, drain the canned beans).

2.

Rinse half the arugula, shake dry, chop coarsely and purée with the oil. Stir in the lemon juice and season with salt and pepper.

3.

Peel the onion and the garlic clove and cut into small pieces. Mix with the diced vegetables and the arugula purée.

4.

Mix in the beans and leave to infuse for about 3 hours.

5.

Rinse the salad leaves and shake dry. Arrange on a plate and distribute the beans on top. Serve showered with arugula leaves.