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Vegan Potato-green Bean Salad

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Vegan Potato-green Bean Salad
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
343
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie343 kcal(16 %)
Protein9.92 g(10 %)
Fat16.32 g(14 %)
Carbohydrates48.09 g(32 %)
Sugar added1.05 g(4 %)
Roughage4.92 g(16 %)
Vitamin A17.59 mg(2,199 %)
Vitamin D0 μg(0 %)
Vitamin E0.09 mg(1 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.05 mg(5 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.28 mg(20 %)
Folate42.12 μg(14 %)
Pantothenic acid0.01 mg(0 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C40.49 mg(43 %)
Potassium1,021.29 mg(26 %)
Calcium65.67 mg(7 %)
Magnesium36.03 mg(12 %)
Iron2.82 mg(19 %)
Iodine0.3 μg(0 %)
Zinc0.47 mg(6 %)
Saturated fatty acids1.72 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
800 grams
250 grams
green Beans
4
1 sprig
120 milliliters
1 teaspoon
2 tablespoons
4 tablespoons
1 pinch
freshly ground Pepper
2 tablespoons

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.