Pasta Salad with Beans, Chilie Pepper and Avocado
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
386
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 907 mg | (23 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams Spiral pasta
- 1 ripe Avocado
- 2 Tbsps lemon juice
- 150 grams Sour cream
- 1 garlic clove
- 1 red chili pepper
- cilantro (a few leaves)
- 1 bunch scallions
- 1 sm can Corn kernel
- 1 can Kidney beans (250 grams)
Preparation steps
1.
Cook pasta in boiling salted water until al dente, drain and rinse.
2.
Halve the avocado, remove the pit, dice pulp and mash together with lemon juice, pressed clove of garlic and sour cream. Season to taste with salt and pepper.
3.
Cut chile pepper into thin rings and remove the seeds.
4.
Rinse scallions, trim and cut diagonally into thin rings. Rinse corn and beans in a sieve and drain.
5.
Mix salad ingredients with the avocado dressing and serve sprinkled with chile pepper rings and cilantro leaves.
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