Rigatoni and Bean Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
2165
calories
Calories
Healthy, because
Even smarter
Nutritional values
This pasta is packed with plant proteins from the mix of beans, as well as vitamins and minerals from the carrots and green beans.
Pair this salad with a whole wheat baguette for added fiber.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,165 cal. | (103 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 417 g | (278 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 41.5 g | (138 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 59.8 μg | (100 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 321 μg | (107 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 2,167 mg | (54 %) | ||
| Calcium | 295 mg | (30 %) | ||
| Magnesium | 416 mg | (139 %) | ||
| Iron | 12.7 mg | (85 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 528 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 cups Rigatoni
- 2 cups Green beans (trimmed)
- 1 cup canned chickpeas (drained)
- 1 cup canned Pinto Bean (drained)
- 1 cup canned cannellini beans (drained)
- 2 cups cherry Tomatoes (halved)
- 2 carrots (peeled and cut into thin strips)
- 2 scallions (thinly sliced)
- 2 Tbsps extra virgin olive oil
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Cook the pasta in a large saucepan of salted, boiling water for 8 - 10 minutes until 'al dente. ' Add the green beans to the water 2 - 3 minutes before the pasta is ready.
2.
Drain the pasta and beans and then refresh in iced water.
3.
Drain again and pat dry. Combine with the remaining ingredients in a large mixing bowl, tossing well to coat in the olive oil and lemon juice.
4.
Season to taste with salt and freshly ground black pepper before serving in bowls.
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