Three Green Bean Salad
Three Green Bean Salad - Vegan protein boost!
Healthy, because
Even smarter
Nutritional values
The trio of French haricot verts (green beans), green beans, and fava (broad) beans is bursting with satiating fiber and high-quality vegetable proteins. These are particularly in demand as a building material in the body.
If you're in a hurry or can't get fresh fava beans, you can also use the already split, frozen variety. You can also replace the savory with other herbs as desired.
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.6 g | (65 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 51.9 μg | (87 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,017 mg | (25 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 8 ozs French haricot bean (hericot verts)
- 9 ozs Green beans
- salt
- 9 ozs Fava bean (split)
- 4 stems Savory
- 2 shallots
- 1 garlic clove
- 3 Tbsps White vinegar
- 1 tsp Dijon mustard
- 5 Tbsps olive oil
- peppers
Preparation steps
Clean and wash the french green beans and regular green beans and cook in boiling salted water for about 7 minutes until slightly al dente, adding the fava beans after 3-4 minutes. Then drain, rinse and leave to drain.
Meanwhile, wash savory, shake dry and pluck finely. Peel and finely chop shallots and garlic. Whisk both with vinegar, mustard and olive oil to a dressing. Season to taste with salt and pepper.
Mix beans with dressing and savory and let stand for about 15 minutes. Serve the salad in deep plates.
