Directions:
- Cook the navy beans until tender.
- Drain.
- Combine the beans with the remaining vegetables and parsley.
- Season with salt.
- Shake up the oil with oregano and 2 tblsps of vinegar in a small bottle.
- Taste.
- If not sharp enough, add more vinegar.
- Dress the bean salad and stir gently to combine.
- Add eggs and stir even more gently not to break them up.
- Serve on 4 lettuce-lined plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457.61 Kcal (1916 kJ) | ||
| Calories from fat | 226.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.22g | 39% | |
|---|---|---|---|
| Cholesterol | 186.5mg | 62% | |
| Sodium | 75.37mg | 3% | |
| Potassium | 954.21mg | 20% | |
| Total Carbs | 40.26g | 13% | |
| Sugars | 5.39g | 22% | |
| Dietary Fiber | 15.07g | 60% | |
| Protein | 20.07g | 40% | |
| Vitamin C | 23.5mg | 39% | |
| Iron | 4.1mg | 23% | |
| Calcium | 139.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 208.04 Kcal (871 kJ) | ||
| Calories from fat | 103.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.47g | 39% | |
|---|---|---|---|
| Cholesterol | 84.79mg | 62% | |
| Sodium | 34.26mg | 3% | |
| Potassium | 433.8mg | 20% | |
| Total Carbs | 18.3g | 13% | |
| Sugars | 2.45g | 22% | |
| Dietary Fiber | 6.85g | 60% | |
| Protein | 9.12g | 40% | |
| Vitamin C | 10.7mg | 39% | |
| Iron | 1.9mg | 23% | |
| Calcium | 63.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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