Vegan Potato-green Bean Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
306
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,018 mg | (25 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- 250 grams green Beans
- 4 scallions
- 1 sprig oregano
- 120 milliliters Vegetable broth
- 1 tsp hot Mustard
- 2 Tbsps White vinegar
- 4 Tbsps sunflower oil
- 1 pinch sugar
- freshly ground peppers
- 2 Tbsps Sunflower seed
Preparation steps
1.
Peel potatoes, rinse and cut into bite-sized pieces. Cook in salted water until tender, about 20 minutes.
2.
Rinse green beans, trim and blanch in salted water until al dente, about 8 minutes. Rinse in cold water, drain and cut into 3-4 cm (approximately 1 1/2-inch) long pieces. Rinse scallions, trim and cut into thin rings. Rinse the oregano, shake dry, strip off the leaves and chop coarsely.
3.
Stir the vegetable stock with the mustard, vinegar and oil. Season with salt, sugar and pepper.
4.
Drain potatoes drain and let moisture evaporate. While still warm, mix with the dressing, beans, scallions and oregano. Let stand for about 10 minutes, then season to taste and serve sprinkled with sunflower seeds.
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