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Apricot20
Salad of giant beans and tomato
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Ingredients
Directions
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Heat the oven grill. Mix the beans and to each other in a bowl.
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Place the slices of bread on a oven rack and brush them around with a brush of oil. Grill them golden brown on both sides and let them cool.
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Puree the parsley with the rest of the oil and garlic and spoon it through the bean salad. Season with salt and freshly ground pepper.
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Break the crispy bread into large pieces above the salad and serve at room temperature.
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Nutrition
530Calories
Sodium0% DV0g
Fat43% DV28g
Protein30% DV15g
Carbs16% DV49g
Fiber0% DV0g
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