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Speckled Butter Bean Salad Recipe
|Frozen speckled butter beans||6 Ounce, cooked as per directions on the package|
|Carrot||1⁄2 Cup (8 tbs), shredded|
|Scallions||1⁄4 Cup (4 tbs), thinly sliced|
|Fresh parsley||2 Tablespoon, chopped|
|Lemon juice||2 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Spinach leaves||4 Cup (64 tbs), torn|
Serving size: Complete recipe
Calories 415 Calories from Fat 97
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 1.5 g7.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2784.9 mg116%
Total Carbohydrates 59 g19.8%
Dietary Fiber 20 g80%
Sugars 18.7 g
Protein 23 g45.8%
Vitamin A 534.5% Vitamin C 199.8%
Calcium 21.9% Iron 52%
*Based on a 2000 Calorie diet
1) Combine together all the ingredients in a bowl, except for the spinach.
2) Cover the bowl and chill for a minimum of 60 minutes.
3) Use the spinach to line a serving bowl.
4) Toss the chilled bean mixture and spoon it onto the spinach.
5) Serve as preferred.