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Greek salad with beans and pickled red onions low GI from MEGALOWFOOD

Recipe taken from the website https://megalowfood.com/salade-grecque-aux-pickles-doignon-haricots-blancs/

Low GI Public
Course: Main course
Preparation time: 20 minutes
Rest time: 30 minutes
Energy: 393 kcal / serving

Instructions

  • 1.   Make pickled red onions: peel, slice into strips, then add them to a jar with plenty of apple cider vinegar, plenty of coarse salt, and a drizzle of acacia honey. Close, shake, and refrigerate for 30 minutes to 1 hour (or overnight).
  • 2.   Cut the cucumber in half lengthwise, scoop out the center with a spoon, and cut into chunks. Pour gradually into a large salad bowl or Tupperware.
  • 3.   Add the cherry tomatoes cut in half, the kalamata olives (not the smooth black olives soaked in ferrous gluconate), and drizzle with a little oregano vinaigrette (2 tbsp olive oil, 1/2 squeezed lemon, 1 tsp fleur de sel, plenty of dried oregano).
  • 4.   Rinse, drain white/borlotti beans and add to the mixture. Close the container and shake a little.
  • 5.   Add diced feta on top and drizzle with a little vinaigrette and oregano.
  • 6.   Finally, add the pickled red onions.

Ingredients for servings

  • 2 red onions
  • 10 cl of apple cider vinegar
  • 1 drizzle of acacia honey
  • 1 cucumber
  • 200 g of cherry tomato
  • 1 handful of olive kalamata
  • 270 g of canned white beans (drained weight)
  • 150 g of feta
  • Vinaigrette à l’origan :
  • 2 tablespoon of olive oil
  • ½ lemon juice
  • 1 teaspoon of flower of salt
  • 2 tablespoon of dried oregano

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    393 kcal
    20 %
  • Fat
    21,44 g
    31 %
  • of which saturated
    8,82 g
    44 %
  • Carbohydrates
    22,16 g
    9 %
  • of which sugar
    9,24 g
    10 %
  • Protein
    15,58 g
    31 %
  • Fibers
    9,91 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference