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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the navy beans until tender. | 2. Drain. | 3. Combine the beans with the remaining vegetables and parsley. | 4. Season with salt. | 5. Shake up the oil with oregano and 2 tblsps of vinegar in a small bottle. | 6. Taste. | 7. If not sharp enough, add more vinegar. | 8. Dress the bean salad and stir gently to combine. | 9. Add eggs and stir even more gently not to break them up. | 10. Serve on 4 lettuce-lined plates. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navy bean	1/2	lb	picked pre-soaked dried	151.9536	29.5969	13.948	1.5876
rom tomato	3		diced	-	-	-	-
english cucumber	1 1/2	1/2	diced seedless	-	-	-	-
onion	1	cup	diced	64.0	14.944	1.76	0.16
parsley	3/4	cup	minced	16.2	2.8485	1.3365	0.3555
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
olive oil	1/3	cup		636.48	0.0	0.0	72.0
red wine vinegar	2 -3	tablespoons		0.0	0.0	0.0	0.0
hard egg	4		quartered boiled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.