White Bean, Potato and Tomato Salad
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h. 30 min.
Ready in
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 60.2 μg | (100 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams white Beans
- 400 grams small, new potatoes
- 6 Tomatoes
- 2 scallions
- 1 bunch parsley (coarsely chopped)
- 1 chili pepper
- 1 garlic clove
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- Sea salt
- freshly ground peppers
Preparation steps
1.
Soak beans overnight in cold water. Drain well, place in a saucepan and cover with water. Cover pan, bring to a boil and simmer about 50-60 minutes. Drain and let cool.
2.
Scrube the potatoes thoroughly and steam for about 20 minutes. Cool and cut into wedges.
3.
Blanch tomatoes in boiling water, rinse in cold water, peel, quarter and remove seeds. Cut tomatoes into strips.
4.
Rinse scallions, trim and cut diagonally into rings.
5.
Rinse chile pepper, trim and chop.
6.
Peel garlic and finely chop. Mix all ingredients with oil and lemon juice and season with salt and pepper. Cover and marinate for about 30 minutes, season to taste with salt and pepper and serve.
