Try this Two Bean Salad with Feta and Sunflower Seeds recipe, or contribute your own.
Suggest a better descriptionBring a large pot of water with salt to a boil and cook the green beans until just tender. Drain the green beans and plunge into a bowl of ice water to cool. Drain thoroughly. In a large bowl whisk together the lemon juice, garlic, lemon rind, salt and pepper. Add the olive oil gradually in a stream whisking constantly until well combined. Just before serving, add the green beans and kidney beans. Season to taste with salt and pepper. Transfer to a decorative serving dish and sprinkle with the feta cheese, crispy bacon pieces and sunflower seeds. Note: The acid from the lemon will quickly discolor the green beans, therefore this dish should be assembled at the last minute before service and served immediately. The salad will keep for 2 to 3 days in the refrigerator and will taste fine although the green beans will be discolored. Yield: 6 servings Recipe by: Cooking Live Show #8891 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (1275g) | ||
Recipe Makes: 1 | ||
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Calories: 1278 | ||
Calories from Fat: 679 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.4g | 101 % | |
Saturated Fat 30.1g | 150 % | |
Monounsaturated Fat 32.6g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 146.1mg | 45 % | |
Sodium 2832.7mg | 98 % | |
Potassium 2531.6mg | 67 % | |
Total Carbohydrate 108.2g | 32 % | |
Dietary Fiber 41.2g | 165 % | |
Sugars, other 67g | ||
Protein 53.9g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1278
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