print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

White Bean and Tomato Salad

0
Average: 0 (0 votes)
(0 votes)
White Bean and Tomato Salad
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
372
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie372 kcal(18 %)
Protein12.79 g(13 %)
Fat21.88 g(19 %)
Carbohydrates36.7 g(24 %)
Sugar added0 g(0 %)
Roughage10.1 g(34 %)
Vitamin A0.18 mg(23 %)
Vitamin D0 μg(0 %)
Vitamin E0.99 mg(8 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.16 mg(15 %)
Niacin3.51 mg(29 %)
Vitamin B₆0.47 mg(34 %)
Folate182.73 μg(61 %)
Pantothenic acid1.44 mg(24 %)
Biotin4.55 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C88.41 mg(93 %)
Potassium1,106.54 mg(28 %)
Calcium132.09 mg(13 %)
Magnesium88.43 mg(29 %)
Iron4.17 mg(28 %)
Iodine1.1 μg(1 %)
Zinc1.81 mg(23 %)
Saturated fatty acids3.12 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
2 cups
small White bean (from a can, drained weight)
2
4 tablespoons
cup
Vegetable broth (instant)
½ teaspoon
freshly milled Black pepper
6 tablespoons

Preparation steps

1.
Wash the tomatoes and cut in half. Drain the beans and mix with the tomatoes. Peel the onions, cut in half lengthways and cut into thin rings. Mix with the tomatoes and beans.
2.
Mix the vinegar, broth, mustard, salt and pepper together, then beat in the olive oil. Season to taste, then pour over the beans and tomatoes. Marinate for 20 minutes.
3.
Wash the parsley and shake dry. Sprinkle a few leaves over the salad before serving.