Rice Salad with Avocado, Beans and Salami

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Rice Salad with Avocado, Beans and Salami
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
898
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie898 kcal(43 %)
Protein19.71 g(20 %)
Fat57.69 g(50 %)
Carbohydrates80.59 g(54 %)
Sugar added0 g(0 %)
Roughage7.94 g(26 %)
Vitamin A106.73 mg(13,341 %)
Vitamin D0 μg(0 %)
Vitamin E4.21 mg(35 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.23 mg(21 %)
Niacin6.53 mg(54 %)
Vitamin B₆0.4 mg(29 %)
Folate135.63 μg(45 %)
Pantothenic acid1.16 mg(19 %)
Biotin4.03 μg(9 %)
Vitamin B₁₂0.93 μg(31 %)
Vitamin C69.74 mg(73 %)
Potassium781.94 mg(20 %)
Calcium80.39 mg(8 %)
Magnesium67.26 mg(22 %)
Iron3.77 mg(25 %)
Iodine5.13 μg(3 %)
Zinc2.67 mg(33 %)
Saturated fatty acids11.82 g
Cholesterol33.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
125 grams
¼ liter
150 grams
Kidney beans (canned)
100 grams
corn kernels (canned)
1
½
Lime (for juice)
2
1
200 grams
3 tablespoons
6 tablespoons
Pepper (freshly ground)
1 package

Preparation steps

1.

Cook rice in vegetable broth for 20 minutes. Drain beans and corn, mix with cooled rice.

2.

Peel avocado, halve and core, cut into slices, sprinkle with lime juice.

3.

Cut chile in half, remove seeds, rinse and cut into thin slices. Rinse lettuce and cut into strips. Cut sausage diagonally into thin slices.

4.

Mix all ingredients. Combine lime juice, oil, season with salt and pepper. Drizzle salad with dressing and serve with tortilla chips.