Directions:
- Cook the beans and potatoes seperately in boiling water. Leave to cool and slice them.
- Quarter the tomatoes and arrange them with the beans and potatoes on individual salad plates.
- Combine the oil, vinegar, mustard and seasoning then pour over the salad.
- Chop the olives finely, combine them with the capers and sprinkle this over the salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 648.24 Kcal (2714 kJ) | ||
| Calories from fat | 172.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.17g | 29% | |
|---|---|---|---|
| Sodium | 347.57mg | 14% | |
| Potassium | 2375.66mg | 51% | |
| Total Carbs | 97.47g | 32% | |
| Sugars | 10.93g | 44% | |
| Dietary Fiber | 33.6g | 134% | |
| Protein | 25.84g | 52% | |
| Vitamin C | 45.3mg | 75% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 4.1mg | 23% | |
| Calcium | 267.1mg | 27% | |
| Amount Per 100 g | |||
| Calories | 132.24 Kcal (554 kJ) | ||
| Calories from fat | 35.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 29% | |
|---|---|---|---|
| Sodium | 70.9mg | 14% | |
| Potassium | 484.62mg | 51% | |
| Total Carbs | 19.88g | 32% | |
| Sugars | 2.23g | 44% | |
| Dietary Fiber | 6.85g | 134% | |
| Protein | 5.27g | 52% | |
| Vitamin C | 9.2mg | 75% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.8mg | 23% | |
| Calcium | 54.5mg | 27% | |
* 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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