Directions:
- Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.
- Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.
- Cooks' note: Sauce can be made 1 day ahead and chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.13 Kcal (486 kJ) | ||
| Calories from fat | 74.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.26g | 13% | |
|---|---|---|---|
| Cholesterol | 10.3mg | 3% | |
| Sodium | 306.25mg | 13% | |
| Potassium | 281.87mg | 6% | |
| Total Carbs | 9g | 3% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 3.1g | 6% | |
| Vitamin C | 18.3mg | 30% | |
| Iron | 1.4mg | 8% | |
| Calcium | 65.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 84.24 Kcal (353 kJ) | ||
| Calories from fat | 53.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 13% | |
|---|---|---|---|
| Cholesterol | 7.47mg | 3% | |
| Sodium | 222.16mg | 13% | |
| Potassium | 204.47mg | 6% | |
| Total Carbs | 6.53g | 3% | |
| Sugars | 2.63g | 15% | |
| Dietary Fiber | 2.56g | 14% | |
| Protein | 2.25g | 6% | |
| Vitamin C | 13.3mg | 30% | |
| Iron | 1mg | 8% | |
| Calcium | 47.5mg | 7% | |
* 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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