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Salad Italian Holidays

Be sure to make this delicious salad - you won't regret it! I brought the recipe for this salad from sunny Italy. True, there were no canned beans in it. But I decided to add it for more satiety and did not regret it at all. I took the basil bush with small leaves. This is often sold in large hypermarkets.
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Italian vacation 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 27 % 3 g
Fats 36 % 4 g
Carbohydrates 36 % 4 g
67 kcal
GI: 50 / 0 / 50

Cooking method

Cooking time: 25 min

1. Drain the liquid from the beans and olives.
2. Cucumbers, peppers and celery cut into slices. Cut tomatoes into quarters, cut olives in half.
3. Wash mint and basil, dry and chop coarsely.
4. Refueling. Garlic is passed through a press. Combine garlic, olive oil, lemon juice, salt and ground pepper. Beat lightly until smooth.
5. Combine all the ingredients in a salad bowl, pour over the dressing and mix.

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

  • Sweet pepper - 27   kcal/100g
  • Garlic - 143   kcal/100g
  • Fresh basil - 27   kcal/100g
  • Dried basil - 251   kcal/100g
  • Mint fresh - 49   kcal/100g
  • Dried mint - 285   kcal/100g
  • Mint - 49   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Olives - 166   kcal/100g
  • Salt - 0   kcal/100g
  • Lemon juice - 16   kcal/100g
  • Olive oil - 913   kcal/100g
  • Pickled cucumbers - 16   kcal/100g
  • Cherry tomatoes - 15   kcal/100g
  • Canned beans - 99   kcal/100g
  • Celery stalk - 12   kcal/100g

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