Detalles de la receta

White Bean and Roasted Red Pepper Salad

Número de Porciones: 12

Tamaño de la porción: 1/3 cup bean mixture + 3/4 cup spinach

This salad packs vitamins and minerals into each bite.

Nombre: Cantidad:
of 15oz can no-salt-added navy beans, rinsed and drained 0.50
grape cherry tomatoes, quartered 1 cup
(1/2 oz) loosely packed baby spinach, coarsely chopped 1 cup
chopped roasted red peppers 0.50 cup
pitted kalamata olives, coarsely chopped 8
chopped fresh basil leaves 2 Tbsp
medium garlic clove, minced 1
canola oil 1 Tbsp
cider vinegar 1 Tbsp
(1 1/2 oz) loosely packed baby spinach leaves 3 cups

Combine beans, tomatoes, chopped spinach, peppers, olives, basil, and garlic in a medium bowl.


To serve, add canola oil and vinegar. Using a rubber spatula, toss ingredients gently, yet thoroughly, until well coated. Place equal amounts of whole spinach leaves on four salad plates and spoon bean mixture on top.

Información nutricional (por porción)
Calorías 105
Calorías de grasa 40
Grasa total 4g
Grasa saturada 0g
Colesterol 0mg
Sodio 115mg
Potasio n/a
Carbohidratos 12g
Fibra dietética 4g
Azúcares 2g
Proteína 4g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1/2 Starch 1 Vegetable