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Mixed Bean Salad with Tofu.

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Submitted by dannah

.

YIELD

4 servings

PREP

15 min

COOK

0 min

READY

15 min

Ingredients

90 9E+1
GRAMS GRAMS GREEN BEANS
trimmed and sliced
60 6E+1
GRAMS GRAMS BROAD BEANS *
1 1
EACH EACH SHALLOTS
or 3 spring onions, finely chopped. *
1 113
STICK G CELERY
finely chopped *
¼ 0.3
EACH EACH SWEET RED BELL PEPPERS
finely chopped.
90 9E+1
GRAMS GRAMS KIDNEY BEANS, CANNED
red, rinsed and drained.
30 3E+1
GRAMS GRAMS TOFU
firm, cubed
3 45
TABLESPOONS ML LEMON JUICE
30 3E+1
GRAMS GRAMS FROMAGE FRAIS *
2 1E+1
TEASPOONS ML HERBS
fresh, chopped *
1 1
X X HERBS
fresh, to garnish *

Directions

Place the green and broad beans in a saucepan with a little lightly salted water and cook for 8 minutes, or until tender. Drain and rinse with cold water.

Mix the cooked beans with the shallot or spring onions, celery, red pepper, kidney beans and tofu.

Sprinkle with the lemon juice and season with salt and pepper. Transfer to a serving plate.

Place the fromage frais in a small bowl and mix in the chopped herbs, seasoning with a little salt and pepper.

Serve with the salad and garnish with sprigs of fresh herbs.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 42 18% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 70mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 31%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 
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