Vegan Potato-green Bean Salad

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Vegan Potato-green Bean Salad
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
306
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie306 cal.(15 %)
Protein8 g(8 %)
Fat12 g(10 %)
Carbohydrates40 g(27 %)
Sugar added1 g(4 %)
Roughage4.7 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E9.4 mg(78 %)
Vitamin K27.1 μg(45 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.6 mg(43 %)
Folate78 μg(26 %)
Pantothenic acid1.1 mg(18 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C55 mg(58 %)
Potassium1,018 mg(25 %)
Calcium99 mg(10 %)
Magnesium89 mg(30 %)
Iron3 mg(20 %)
Iodine10 μg(5 %)
Zinc1.7 mg(21 %)
Saturated fatty acids1.4 g
Uric acid59 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
800 grams waxy potatoes
salt
250 grams green Beans
4 scallions
1 sprig oregano
120 milliliters Vegetable broth
1 tsp hot Mustard
2 Tbsps White vinegar
4 Tbsps sunflower oil
1 pinch sugar
freshly ground peppers
2 Tbsps Sunflower seed
How healthy are the main ingredients?
potatoSunflower seedMustardsugaroreganosalt

Preparation steps

1.

Peel potatoes, rinse and cut into bite-sized pieces. Cook in salted water until tender, about 20 minutes.

2.

Rinse green beans, trim and blanch in salted water until al dente, about 8 minutes. Rinse in cold water, drain and cut into 3-4 cm (approximately 1 1/2-inch) long pieces. Rinse scallions, trim and cut into thin rings. Rinse the oregano, shake dry, strip off the leaves and chop coarsely.

3.

Stir the vegetable stock with the mustard, vinegar and oil. Season with salt, sugar and pepper.

4.

Drain potatoes drain and let moisture evaporate. While still warm, mix with the dressing, beans, scallions and oregano. Let stand for about 10 minutes, then season to taste and serve sprinkled with sunflower seeds.