• Green bean salad

    Green bean salad

20 min 8 min
Vitamin rich Low cholesterol Low calorie
back

Preparation

  1. Pour 125 ml of water into a 20 cm, 3.0 l pot. Put the green beans into a 20 cm Softiera, place it inside the pot and put on a 20 cm Secuquick softline. The rapid-cooking time is 3 minutes.
  2. Put the red lentils and stock into a 16 cm 1.3 l pot and heat up to carrot window over the highest heat. Then turn the heat down low and cook for a further 5 minutes.
  3. For the dressing, peel and finely dice the shallots and garlic. Press the juice out of the limes and stir together with the mustard, olive oil, shallots and garlic. Season with salt and pepper.
  4. Mix the beans, lentils and dressing together well in a large bowl and let marinate for about 30 minutes. Then sprinkle with the cress.

 

Health tip: Soft rapid-cooking make rapid-cooking healthy. It is the gentlest method of cooking frozen food. Frozen beans, for example, retain about 73% of their vitamin C content if they are soft rapid-cooked but only 36% if cooked in water.

Nutritional values per portion: 325 kcal