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Ingredientes
- 450 gm broad beans (shelled weight) lightly cooked
- 175 gm mushrooms wiped and sliced
- 1 lrg spanish onion about 275g in weight peeled and minced
- 2 Tbsp. freshly minced parsley
- 1 Tbsp. feshly minced basil or possibly in winter 1 level tsp. dry oregano For tbe dressing
- 150 ml white wine vinegar
- 75 ml extra virgin olive oil
- 2 x cloves of garlic crushed
- 1 x salt and freshly milled black pepper Celery salt
Direcciones
- This is essentially a salad for summer when the broad beans are young and green but you could use frzn beans during the winter.
- In a large salad bowl combine the beans mushrooms onion and herbs.
- Then place the vinegar oil garlic and seasonings to taste in a screw top jar and shake vigorously.
- Pour the dressing over the salad and toss everything to get it completely coated in dressing.
- Now leave the salad in a cold place for several hrs for the flavours to develop and become absorbed.
- Serve the salad with some French bread and salami and a bottle of something italian.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 372 | |
| Calories from Fat 111 | 30% |
| Total Fat 12.6g | 16% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 849mg | 24% |
| Total Carbs 46.25g | 12% |
| Dietary Fiber 19.2g | 64% |
| Sugars 5.25g | 4% |
| Protein 19.94g | 32% |
