6 cloves | garlic, crushed | ||
2 | yellow or red sweet peppers, cut into strips | 400 g | |
3 cups | green kidney / flageolet beans (canned), rinced and drained | 750 mL | |
1/4 cup | olive oil | 65 mL | |
2 tbsp | wine vinegar | 30 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1/8 tsp | Espelette pepper (powder), or cayenne pepper | 0.4 g | |
2 tbsp | Italian parsley, fresh, chopped | 10 g |
per 1 serving (210 g)
Amount % Daily Value |
Calories 290 |
Fat 18 g 27 % |
Saturated
2.2 g
11 % |
Cholesterol 0 mg |
Sodium 550 mg 23 % |
Carbohydrate 26 g 9 % |
Fibre 4 g 16 % |
Sugars 2 g |
Net Carbs 22 g |
Protein 9 g |
Vitamin A 18 % |
Vitamin C 145 % |
Calcium 5 % |
Iron 4 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 1 |
Meat and Alternatives | 1 |
Fats | 2 |
@RichVick: FYI here's the dictionary definition of Salad. "Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads". As you can see, it applies to this recipe as well ;=)
i see the beans and peppers part, but where's the salad part?