Directions:
- Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
- When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
- For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.25 Kcal (725 kJ) | ||
| Calories from fat | 84.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.41g | 14% | |
|---|---|---|---|
| Sodium | 227.03mg | 9% | |
| Potassium | 298.44mg | 6% | |
| Total Carbs | 11.95g | 4% | |
| Sugars | 6.92g | 28% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 1.26g | 3% | |
| Vitamin C | 40.7mg | 68% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 31.3mg | 174% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 95.13 Kcal (398 kJ) | ||
| Calories from fat | 46.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 14% | |
|---|---|---|---|
| Sodium | 124.66mg | 9% | |
| Potassium | 163.86mg | 6% | |
| Total Carbs | 6.56g | 4% | |
| Sugars | 3.8g | 28% | |
| Dietary Fiber | 1.71g | 12% | |
| Protein | 0.69g | 3% | |
| Vitamin C | 22.3mg | 68% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 17.2mg | 174% | |
| Calcium | 31.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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