4 Serves
18 Mins
Drain and rinse the broad beans and mixed vegetables thoroughly using a colander.
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Vitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
51 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
384 mg / 4,700 mgSodium
320 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Using a chef's knife and cutting board, finely dice the onion and thinly slice the green onions.
In a mixing bowl, whisk together the white vinegar, cooking oil, and honey until the dressing is emulsified.
Combine the prepared beans, vegetables, onions, and scallions in a large bowl, then pour the dressing over the mixture and toss well to coat.
Cover the bowl and refrigerate for at least four hours to allow the flavors to meld before serving.
59
g7
g30
g
