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4 Serves
83 Mins
Place the haricot beans in a pot with water and boil until tender, then drain and set aside to cool.
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Vitamin K
499 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
114 µg / 400 µgCalcium
148 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
852 mg / 4,700 mgSodium
1022 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Using a chef's knife and cutting board, finely chop the onion, dice the tomatoes, and chop the fresh parsley.
In a small mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the cooked haricot beans, chopped onion, tomatoes, and parsley in a large serving bowl.
Drizzle the prepared dressing over the salad and toss gently to ensure all ingredients are evenly coated.
16
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Turkish