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Suggest a better descriptionNote 1: OR borlotti beans, washed, picked over and soaked overnight or for at least 6 hrs Serve this delicious salad warm in the winter or chilled in the summer. It makes a wonderful main dish. Drain the beans and combine with the white or yellow onion, the chopped garlic, the water and the bay leaf in a large, heavy-bottomed soup pot. Bring to a boil, reduce the heat, cover, and simmer for 1 hr. Add salt to taste and half the minced garlic, cover and cook 30 min to an hour, or until tender. Drain, reserving the cooking liquid. Meanwhile, combine 1 Tbsp red wine vinegar and 1 C water in a bowl; add the red onion. Add more water to cover if nec and soak 30 min. Drain. Mix together the lemon juice, vinegars, remaining garlic; mustard and 3/4 C cooking liquid from the beans. Add salt and pepper to taste and adjust the seasonings. Toss with the beans in a salad bowl, along with the red onion, bell pepper, herbs, pepper and more salt to taste. Serve warm or chilled. Serving Size: 1 C Make 5 C Serves 6 - 8 According to book: Cal 100, Fat 0.5g, Sodium 189mg Entered into MasterCook by Reggie Dwork
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 8 servings | ||
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Calories: 8 | ||
Calories from Fat: 1 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.6mg | 1 % | |
Potassium 24mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
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: 8
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