Italian Three-Bean Salad Recipe
Recipe By Rachael Ray
5
23 Rating -
Rate
Non Vegdiet
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ingredients serve
serve1
Add to Shopping ListIngredients for Italian Three-Bean Salad Recipe
- None Salt
- 3 ounce Trimmed green beans or haricots verts
- 1/4 can Chickpeas, rinsed
- 1/4 can Cannellini beans, rinsed
- 1/4 pint Cherry tomatoes halved
- 1/4 cup Mixed torn fresh basil and flat leaf parsley leaves
- 1/4 Small white or red onion, chopped
- 1/2 Ribs celery with leafy tops, chopped
- 2 Bocconcini, quartered
- 1 Slices prosciutto di parma, diced
- 1/2 tablespoon About white balsamic vinegar
- 1/2 tablespoon Grated parmigiano reggiano or pecorino romano
- 1/4 Small shallot, grated
- 1/4 tablespoon Dijon mustard
- 1/2 teaspoon Acacia or other mild honey
- 1/4 Large clove garlic, grated
- 0.13 Red finger, fresno or jalapeno chile, grated or finely chopped
- 1/4 teaspoon Scant dried oregano
- 0.13 teaspoon Fennel pollen or ground fennel seed
- 0.13 cup Evoo
Nutrition
value
value
304
calories per serving
20 g Fat3 g Protein29 g Carbs5 g FiberOther
Current Totals
- Fat20g
- Protein3g
- Carbs29g
- Fiber5g
MacroNutrients
- Carbs29g
- Protein3g
- Fiber5g
Fats
- Fat20g
Vitamins & Minerals
- Calcium162mg
- Iron5mg
- Vitamin A706mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B969mcg
- Vitamin B120mcg
- Vitamin C37mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium71mg
- Manganese< 1mg
- Phosphorus87mg
- Selenium5mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray