4 Serves
62 Mins
Bring a large pot of water to a boil. Add the broad beans and any optional vegetable scraps like celery, carrots, or onion to the water for added flavor.
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Vitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
261 µg / 400 µgCalcium
334 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
247 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
1816 mg / 4,700 mgSodium
1790 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Reduce the heat and simmer the beans for 20 to 30 minutes until tender. Drain the beans using a colander and discard the vegetable scraps.
In a large mixing bowl, combine the cooked beans, diced tomatoes, chopped onion, and sliced cucumber.
In a small container, whisk together the cooking oil, white vinegar, mixed herbs, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss gently to combine. Let the salad stand for 10 to 15 minutes to allow the flavors to meld before serving.
59
g7
g30
g
