Mediterranean Style Bean Salad with Feta Cheese
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
326
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 58.1 μg | (97 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Beans
- 2 carrots
- salt
- freshly ground peppers
- 1 white onion
- 250 grams Kidney beans (canned)
- 3 Tbsps White vinegar
- 1 Tbsp lemon juice
- 1 Tbsp freshly chopped oregano
- 4 Tbsps olive oil
- 150 grams Feta
Preparation steps
1.
Rinse and halve green beans. Peel carrots and cut into slices. Simmer beans and carrots for 6-8 minutes in salted water. Rinse with cold water and drain. Peel onion, cut in half lengthwise and cut into strips. Drain kidney beans.
2.
Make a dressing by combining vinegar, lemon juice, oregano and oil. Season with salt and pepper. Toss all salad ingredients (except feta) with dressing, cover and let stand for about 1 hour. Crumble feta cheese and sprinkle over salad, serve.
