Three Bean Potato Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
246
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2 tsps Dijon mustard
- 2 tsps sugar
- ¼ cup Red wine vinegar
- ½ cup extra virgin olive oil
- 2 cups boiling potatoes (cooked, cooled and diced)
- 15 ozs canned red Kidney beans (drained and rinsed)
- 15 ozs canned chickpeas (drained and rinsed)
- 15 ozs canned, yellow wax beans (drained, cut in half)
- 1 shallot (finely chopped)
- 2 Tbsps chopped scallions
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
In a bowl, combine mustard, sugar and vinegar. Whisk in olive oil. Add potatoes, kidney beans, garbanzo beans, wax beans, shallot and scallions to the bowl and toss to coat salad evenly with dressing. Season with salt and pepper and serve.
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