- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 144.54 (Kcal)
- Carbohydrates 11.56 (g) of which sugars 2.48 (g)
- Proteins 12.76 (g)
- Fat 5.65 (g) of which saturated 0.87 (g)of which unsaturated 0.25 (g)
- Fibers 2.70 (g)
- Sodium 85.75 (mg)
Indicative values for a portion of 100 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
Variants and tips
– To speed up the preparation, I preferred to use pre-cooked beans, drained of their preservation liquid, but you can also use dried ones: in this case, however, the preparation would be longer because you would have to soak the beans for 12-24 hours and then boil them.
– For the bean salad, you can use any variety of beans: borlotti, Spanish white beans, cannellini, etc… The procedure is always the same.
– To further enrich the salad and make it tastier, you can add raw red onion slices (preferably Tropea): this will enhance the flavors even more. If you fear you might not digest it, try this “trick”: slice it and put it in a small bowl of water for 10 minutes with a pinch of baking soda. This way, the onion will become sweeter and more digestible.
– Of course, you can also add other vegetables like corn, carrots, cucumbers, etc…
