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Bean Salad Turkish Style Recipe
|Garlic||1 Clove (5 gm), minced|
|Peeled cooked potatoes||6 Ounce, diced|
|Cooked diced carrots||1 Cup (16 tbs)|
|Tomatoes||2 Medium, diced|
|Cooked dried white beans||8 Ounce|
|Water||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Vegetable oil||2 Teaspoon|
|Shredded lettuce||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 738 Calories from Fat 156
% Daily Value*
Total Fat 18 g27.2%
Saturated Fat 1.8 g8.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 578.6 mg24.1%
Total Carbohydrates 122 g40.8%
Dietary Fiber 37.8 g151.4%
Sugars 17.1 g
Protein 34 g67.6%
Vitamin A 802.4% Vitamin C 280.3%
Calcium 32.9% Iron 96.4%
*Based on a 2000 Calorie diet
Cook 3 minutes.
Add beans and water.
Cook until most of the water is evaporated and beans are hot.
Stir in parsley and season with salt and pepper.
Remove from heat.
Stir in oil if desired.
Serve on lettuce.