Mediterranean Green Bean Salad
Healthy, because
Even smarter
Nutritional values
The fibre-rich green beans help the intestines to digest and at the same time ensure long-lasting satiety. The green bean also supplies the B-vitamin folic acid, which promotes cell formation in the body and is therefore also important for the development of the unborn child.
Vegetarians can also simply leave out the turkey bacon and replace it with chopped nuts, for example.
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 65.9 μg | (110 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 700 grams green Beans
- salt
- peppers
- 1 onion
- 100 grams Bacon
- 2 Tbsps olive oil
- 1 tsp sugar
- 3 Tbsps White vinegar
- 1 Tbsp lemon juice
- 120 milliliters Vegetable broth
- 1 bunch Lemon basil (or marjoram)
Preparation steps
Rinse and trim the beans, then cook in boiling salted water until al dente. Remove and rinse under cold water, then drain.
Peel and finely chop the onions. Heat the oil in a pan and sauté the onion with the bacon. Add the sugar, then deglze with the vinegar, lemon juice, and vegetable broth. Season to taste with salt and pepper.
Mix the onion and bacon mixture with the beans, then cover and let infuse for at least 1 hour. Cut the basil into strips, then fold into the beans and serve on plates.
