White Bean Salad with Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 360 kcal | (17 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams fresh White bean
- salt
- 4 Tomatoes
- 1 Cucumber (about 200 g)
- 1 small Fennel bulb
- 1 bunch Watercress
- 1 onion
- 4 Tbsps White vinegar
- freshly ground pepper
- 1 pinch sugar
- 1 egg yolk
- 4 Tbsps vegetable oil (2 tablespoons walnut oil)
Preparation steps
1.
Cook the beans in a pot of boiling salted water until tender, about 25-30 minutes.
2.
Drain and allow to cool.
3.
Rinse the tomatoes and cut into wedges. Rinse the cucumbers, peel, halve lengthwise and slice. Rinse the fennel and cut into thin strips. Rinse the watercress.
4.
Peel and dice the onion.
In a bowl, stir the onions with the vinegar, and season with salt and pepper to taste, and the sugar. Whisk the yolk into the vinegar mixture while gradually adding the oil. In a bowl, stir the beans with the tomato, cucumber, fennel and dressing until thoroughly combined. Stir in the watercress and serve immediately.
