White Bean Salad Bowls
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
419
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ¼ cups
- ⅔ cup
Adzuki bean (dried)
- 3 tablespoons
white balsamic vinegar
- 5 tablespoons
- 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 (finely crumbled)
Preparation steps
1.
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.
2.
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.
3.
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.
4.
Spoon into small bowls, garnish with parsley and serve with a cool drink and crackers, if desired.
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