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Tangy Bean Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)80.2912
Energy (kCal)1508.2268
Carbohydrates (g)238.6343
Total fats (g)34.3099
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse and drain the beans until somewhat dry. | 2. In a small bowl combine all the ingredients for the vinagrette. | 3. In a larger bowl add the beans, capsicum and onions. | 4. Add the vinigrette and mix well. | 5. Store in the fridge for as long as you like before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kidney bean 1 can 80.0 11.3103 11.5862 1.3793
    green bean 2 cans 92.9535 20.8996 5.4873 0.6597
    chickpea 1 can 1133.4333 188.7556 61.3793 18.1109
    red bell pepper 1 cup - - - -
    onion 1 cup diced 64.0 14.944 1.76 0.16
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    apple cider vinegar 1 tablespoon - - - -
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    celery salt 1 teaspoon - - - -
    herb 1 teaspoon mixed - - - -
    artificial sweetener 6 packets - - - -

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



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