** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Drain. Cook the beans in lightly salted water with some fresh thyme twigs Use low heath so that the beans will not turn mushy.
3. Rinse the beans in cold water after cooking.
4. Cut out the ends of the cucumbers. Take out the seeds from one of the cucumbers.
5. Put the scraped seeds and the another cucumber to food processor.
6. Add 1 tsp salt and the vinegar. Cut the bell pepper, red onion and the cucumber with seeds taken off to make small cubicles.
7. Add 1/2 tsp salt to the cucumber cubicles, wait the fluid come out and dry.
8. Mix the cold beans, cucumber mix and the cubicles.
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Dietary Notes:
This recipe is low-fat with 0.17g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 34 per serving
This recipe is a good source of Vitamin C with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Sulfites, Cucumber, Vinegar, Onion allergies.
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