Directions:
- Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. Place in a large bowl.
- In a small bowl, whisk the oil, vinegar, mustard, salt and pepper. Pour over beans and toss to coat. Add the tomato, onion, parsley and capers; gently toss. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with egg. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.36 Kcal (470 kJ) | ||
| Calories from fat | 71.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Cholesterol | 31.08mg | 10% | |
| Sodium | 146.37mg | 6% | |
| Potassium | 250.23mg | 5% | |
| Total Carbs | 8.33g | 3% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 3g | 6% | |
| Vitamin C | 14.5mg | 24% | |
| Iron | 1mg | 6% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 85.54 Kcal (358 kJ) | ||
| Calories from fat | 54.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 12% | |
|---|---|---|---|
| Cholesterol | 23.66mg | 10% | |
| Sodium | 111.43mg | 6% | |
| Potassium | 190.5mg | 5% | |
| Total Carbs | 6.34g | 3% | |
| Sugars | 3.24g | 17% | |
| Dietary Fiber | 2.13g | 11% | |
| Protein | 2.28g | 6% | |
| Vitamin C | 11mg | 24% | |
| Iron | 0.8mg | 6% | |
| Calcium | 31.2mg | 4% | |
* 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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