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Recipe of Vegetable salad
Recipe

Vegetable salad

30 mins
Low
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While it is true that in summer you do not want too much a traditional stew or a stew of legumes, beans are an ideal food to make a variety of salads and cold dishes, which give us freshness on hot days, such as this salad of legumes . Legumes are a very interesting and nutritious food, which gives us a good amount of complex proteins and carbohydrates, as well as fiber, minerals and vitamins. The simplicity of these recipes means that they can be used as a first course without requiring just preparation, ideal for a day that we have little time to cook, as well as to take in a tupperware to the workplace or school.

Ingredients

6 portions
  • 400 grams bean
  • 250 grams pea
  • 200 grams basmati rice, optional
  • 3 pickles, bittersweet
  • 1 red pepper
  • 1/2 onions
  • 3 cans tuna
  • 2 tablespoons sprouts, soy
  • 1 teaspoon mustard
  • 3 tablespoons vinegar
  • 6 tablespoons olive oil

Preparation

Chop the onion, sweet and sour cucumbers and red pepper in small pieces and place in a bowl with the tuna in its juice.
Place the beans, the peas in a colander and wash well with water. Once clean, add to the bowl.
To make the vinaigrette, mix the mustard with a little salt and the vinegar. Finally add extra virgin olive oil by beating the mixture with a rod (until a thick mixture is reached).
Put the vinaigrette in the bowl with all the other foods and mix the salad with legumes. Store in the refrigerator until lunchtime.
Optional: Cook the basmati rice (20min) steamed and let cool and then add to the salad.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
148.8
kcal
7.44%
Carbohydrate, by difference
16.8
g
5.6%
Protein
5.2
g
10.4%
Total lipid (fat)
6.9
g
10.62%
100
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Provided by USDA
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Ratings (2)
Sebastian Andres Vargas Lomboy
22/03/2020 11:44:21
Gracias por las recetas capo
550461115418956
26/10/2018 11:58:28
Deliciosa

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