White Bean Salad Bowls

Name: White Bean Salad Bowls
Total time: 1 h 10 min
Yield: 4
Ingredients: 1.25 cups wide White bean (dried); 0.667 cup Adzuki bean (dried); 3 tablespoons white balsamic vinegar; 5 tablespoons olive oil; lemon juice; sugar; 1 clove garlic (crushed); 1.333 cups Cocktail tomatoes (red and yellow, cut into bite-sized pieces); 1 handful parsley (leaves finely chopped, reserving some whole for garnish); 2 shallots (halved and finely sliced); 0.5 cup Feta cheese (finely crumbled)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

419

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	419 kcal	(20 %)
Protein	16.32 g	(17 %)
Fat	22.1 g	(19 %)
Carbohydrates	42.3 g	(28 %)
Sugar added	0 g	(0 %)
Roughage	9.39 g	(31 %)

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more nutritional values

Vitamin A	54.01 mg	(6,751 %)
Vitamin D	0.08 μg	(0 %)
Vitamin E	0.64 mg	(5 %)
Vitamin B₁	0.29 mg	(29 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	4.57 mg	(38 %)
Vitamin B₆	0.41 mg	(29 %)
Folate	302.64 μg	(101 %)
Pantothenic acid	1.29 mg	(22 %)
Biotin	1.5 μg	(3 %)
Vitamin B₁₂	0.32 μg	(11 %)
Vitamin C	39.08 mg	(41 %)
Potassium	999.42 mg	(25 %)
Calcium	191.35 mg	(19 %)
Magnesium	95.48 mg	(32 %)
Iron	4.5 mg	(30 %)
Zinc	3.23 mg	(40 %)
Saturated fatty acids	5.34 g
Cholesterol	16.72 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

garlic parsley shallot Feta cheese

Ingredients

for

servings

Ingredients: 1 ¼ cups
wide White bean (dried); ⅔ cup
Adzuki bean (dried); 3 tablespoons
white balsamic vinegar; 5 tablespoons
olive oil; lemon juice; sugar; 1 clove
garlic (crushed); 1.333 cups
Cocktail tomatoes (red and yellow, cut into bite-sized pieces); 1 handful
parsley (leaves finely chopped, reserving some whole for garnish); 2
shallots (halved and finely sliced); ½ cup
Feta cheese (finely crumbled)

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Preparation steps

Soak the beans overnight in plenty of unsalted cold water. The following day, drain and boil in fresh water for around 45 minutes until cooked. The beans should retain a slight bite. Drain and leave to cool.

Whisk together the vinegar, olive oil, a few squeezes of lemon juice, salt, ground black pepper and sugar to form a vinaigrette, and check the seasoning. Add the garlic.

In a bowl, mix the beans, tomatoes, parsley and shallots with the vinaigrette. Mix through the feta and leave the salad for at least 20 minutes for the flavours to soak in.

Spoon into small bowls, garnish with parsley and serve with a cool drink and crackers, if desired.