Cranberry Bean Salad with Yoghurt




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Ingredients:

6 servings
Fresh Cranberry Bean 600 grams
Scallion 4 branches
Red pepper 1 small size
Parsley 1/2 bunch
Dill 3 branches
Mint 3 branches
Pickled cucumber 8 pieces
For Sauce:
Olive oil 1 tablespoon
Granular mustard 1 tablespoon
Balsamic vinegar 2 Tablespoons
Turmeric
Salt
To Garnish:
Yogurt 1 cup
Garlic 1 clove
Red pepper

Recipe:


Shell, wash and boil the beans. After it boils, wait for it to cool down. Add scallion and green vegetables you have chopped in cubic style, and peppers and pickled cucumbers to the beans. Scramble olive oil, salt, vinegar, mustard and turmeric in a bowl, add it to the mix and stir. For service, add crushed garlic to the lightly stirred condensed yoghurt in a bowl and pour it over the salad. You can serve it with sprinkling red pepper on the yoghurt.

Energy and Nutrition Facts:

Nutrition Facts 1 serving (%) Daily Value
Women (age 25-50)Men (age 25-50)
Energy 238 kcal 12 12
Carbohydrate 35.8 g 13 13
Protein 14.5 g 25 25
Fat 4.3 g 7 7
Fibre 14.1 g 47 47
Vitamin A 215.9 mcg 27 22
Vitamin E (equivalent) 1.2 mg 10 8
Vitamin B2 0.3 mg 22 19
Total Folic Acid 226.9 mcg 57 57
Calcium 195.8 mg 20 20
Iron 5.4 mg 36 54
Zinc 2 mg 29 20
Vitamin C 43.1 mg 43 43
Potassium 971 mg 28 28
Phosphorus 279.3 mg 40 40
Magnesium 87.1 mg 29 25
Vitamin B6 0.3 mg 29 23



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Energy and Nutrition Facts:
Cranberry Bean Salad with Yoghurt

Nutritional Information In 1 serving
Energy 369 kcal
Carbohydrate 65.9 g
Protein 15.6 g
Fat 4.8 g
Fibre 15.5 g
Vitamin A 218.9 mcg
Vitamin E (equivalent) 1.4 mg
Vitamin B2 0.3 mg
Total Folic Acid 233.5 mcg
Calcium 206.6 mg
Iron 5.9 mg
Zinc 2.4 mg
Vitamin C 45.5 mg
Potassium 1033.9 mg
Phosphorus 306.5 mg
Magnesium 97.9 mg
Vitamin B6 0,4


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