Photo: Anna Pelzer
Bean Salad Provencal Recipe
10 ingredients
8 servings
openrecipes
This colorful bean salad makes a fine light supper or addition to a buffet table.
Estimated Nutrition (whole recipe, rough)
355
Calories
13g
Protein
18g
Fat
37g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (15 ounces) white beans
- 1 can (15 ounces) black beans
- 4 slices bacon
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 large tomato, diced
- 1 small red onion, diced
- 2 tablespoons minced fresh dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes