- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 229.47 (Kcal)
- Carbohydrates 32.06 (g) of which sugars 3.94 (g)
- Proteins 9.22 (g)
- Fat 8.02 (g) of which saturated 1.24 (g)of which unsaturated 1.08 (g)
- Fibers 7.93 (g)
- Sodium 502.22 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tip
Let the bean and vegetable salad rest in the fridge until serving, covering it with plastic wrap.
Storage
You can store this salad in the fridge for 2 days, sealed in an airtight container.
Related Recipes
Tuna, Bean, and Cherry Tomato Salad
Notes
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