Warm Potato and Green Bean Salad
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
477
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 53.9 μg | (90 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,303 mg | (33 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups small new Potato
- salt
- 1.333 cups Broad bean
- 1 ¾ cups Green beans
- ⅔ cup peas
- 1 lemon (juice)
- 5 Tbsps olive oil
- freshly ground Black pepper
- ⅔ cup Feta (crumbled)
- 1 Tbsp chopped mint
Preparation steps
1.
Bring a large pan of salted water to a boil and cook the potatoes until tender. Drain well and set aside.
2.
Cook the broad beans and green beans in a pan of boiling salted water for 3 minutes, then add the peas and cook for 2-3 minutes until the vegetables are crisp-tender. Drain well and set aside.
3.
Whisk together the lemon juice and olive oil and season to taste with salt and black pepper.
4.
Gently stir the warm vegetables and cheese into the dressing until coated.
5.
Divide between 4 serving bowls and scatter over the mint.
