Kirschmichel – German Cherry Bread Pudding
DNutri-Score
- Calories
- 191.3 kcal
Bean salad
Kidney beans, white beans and chickpeas are mixed with chilli, onion, garlic and parsley, then dressed with a vinegar, lemon juice and olive oil vinaigrette.
Included in these collections
ANutri-Score
Nutrition per serving5.4 mgIron
24.9 gFibre
417.8 kcalEnergy
22.2 gProtein
43.3 gCarbohydrates
10.8 gFat
All nutrition per serving
- Energy
- 417.8 kcal
- Protein
- 22.2 g
- Carbohydrates
- 43.3 g
- Fat
- 10.8 g
- Fibre
- 24.9 g
- Salt
- 2 g
- Iron
- 5.4 mg
- Calcium
- 114.4 mg
- Vitamin C
- 13 mg
STEP BY STEP
Let's make something delicious.
- 01
Place the beans and chickpeas together in a sieve, rinse under cold water and drain well.
- 02
Halve the chilli lengthways and remove the stalk, seeds and membranes. Cut the flesh into fine strips. Peel and finely dice the onion and garlic.
- 03
Mix the drained beans and chickpeas with the chilli, onion, garlic and finely chopped parsley.
- 04
For the vinaigrette, stir the vinegar and lemon juice with the salt and pepper in a bowl until the salt has dissolved. Stir in the olive oil. Pour the vinaigrette over the salad and mix well.
- 05
Leave the salad to stand for about 1 hour before serving.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
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