Octopus Salad with White Beans

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Octopus Salad with White Beans
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
171
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie171 cal.(8 %)
Protein4 g(4 %)
Fat15 g(13 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.2 g(4 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.3 mg(19 %)
Vitamin K53.7 μg(90 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.2 mg(14 %)
Folate38 μg(13 %)
Pantothenic acid0.3 mg(5 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C20 mg(21 %)
Potassium225 mg(6 %)
Calcium49 mg(5 %)
Magnesium24 mg(8 %)
Iron0.8 mg(5 %)
Iodine5 μg(3 %)
Zinc0.3 mg(4 %)
Saturated fatty acids2.2 g
Uric acid41 mg
Cholesterol35 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
200 grams dried, white Beans
1 Octopus (ready to cook, 800 grams)
75 milliliters White vinegar
salt
2 garlic cloves
2 Tbsps lemon juice
6 Tbsps olive oil
peppers
4 Tbsps freshly chopped parsley
How healthy are the main ingredients?
olive oilparsleysaltgarlic clove

Preparation steps

1.

Soak beans overnight in water. Next day, drain and place into pressure cooker. Add rinsed octopus and cover with water. Add vinegar and cook, covered, at level 1 for about 15 minutes. Check doneness of octopus with a fork (if tender, it is ready), otherwise, cook a little longer. Season with salt and let cool in cooking liquid.

2.

Peel garlic and chop finely. Whisk with lemon juice, a little cooking liquid and oil, season with salt and pepper.

3.

Cut octopus into bite-sized pieces and combine with marinade. Add drained beans adn refrigerate for at least 2 hours. Garnish with parsley and season to taste. Serve. 

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