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Canned Bean Salad

Brightens up a gray day and lifts your spirits!

KaterinaAuthor avatar
Recipe author
Canned bean salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 3 g
Fats 47 % 8 g
Carbohydrates 35 % 6 g
112 kcal
GI: 60 / 0 / 40
  • Canned bean salad lives up to its name. The main — and just about the only — ingredients here are different kinds of beans: white, red, and green (string) beans. The salad comes out really hearty and delicious. I recommend giving it a try! First, cook the green beans. Cut them in half, salt them, pepper them generously (the spicier this salad, the better!), and sauté in olive oil until done. Set aside to cool. Meanwhile, prep the cucumbers and peppers — that is, wash the cucumbers and wash and seed the peppers. Cut the vegetables into thin matchsticks (a julienne grater works well for this). Toast the pumpkin seeds in a dry skillet. Next, combine the cooled green beans with the white beans, red beans, cucumbers, and peppers. Mix well. Make the dressing separately: whisk together 2 tablespoons of olive oil, the juice of one lemon, salt, and pepper. Pour the dressing over the salad and sprinkle with the seeds. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Dried pumpkin and squash seeds kernels - 553  kcal/100g
  • Pumpkin seeds - 556  kcal/100g
  • Canned beans - 99  kcal/100g

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