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Homepage Recipes Red Bean Salad

Red Bean Salad

Preparation steps

Fasolą płuczemy, szpinak myjemy. Paprykę kroimy w paski, pomidora w ósemki. Całość mieszamy w misce i polewamy oliwą i octem. Doprawiamy solą i pieprzem.
Preparation time
Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Tomato, Histamine, Latex-Fruit Syndrome, Salicylates, Legumes, Sulphites, Paprika, Vitamin C (Ascorbic acid), Rye, Gluten, Wheat, Oxalates, Birch Pollen-Related Oral Allergy Syndrome, Olive, Vinegar
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 120 × Gram (1 g)
Weight 120 g
Tomato
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Number of servings 120 × Gram (1 g)
Weight 120 g
Red Beans (Canned)
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Number of servings 70 × Gram (1 g)
Weight 70 g
Red Bell Pepper
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Number of servings 2 × Slice of bread (35 g)
Weight 70 g
Light Rye Bread
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Number of servings 50 × Gram (1 g)
Weight 50 g
Fresh Spinach
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Number of servings 0.5 × Tablespoon (10 g)
Weight 5 g
Olive Oil
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Number of servings 0.5 × Teaspoon (5 g)
Weight 2.5 g
Balsamic Vinegar

Nutritional composition for all portions of the recipe

Proteins 20%
31.79g / 80.61 g
Fats 30%
8.05g / 53.74 g
Carbohydrates 50%
125.49g / 89.57 g
Kcal
701.57Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.