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BULLDOGCHICA
Spanish potato garden beans salad
Also try this delicious Spanish potato garden salad
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Ingredients
- 450 gram deep frozen garden beans
- 6 tablespoon olive oil
- 200 gram chorizo in slices
- 200 gram salami in slices
- 900 gram minicrills pre cooked
- 2 red pointed pepper in strips, without seeds
- 4 tablespoon lemon juice
- 4 tablespoon White wine vinegar
- 4 spring / forest onion in rings
- 1 clove garlic pressed
- 8 cut coarse brown bread
- 1 baguette
Kitchen Stuff
Directions
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Cook the beans with salt for 5 minutes. Drain, rinse cold water and drain well.
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Heat 3 tablespoons of olive oil and fry the chorizo for 2 minutes.
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Add the potatoes and peppers and fry them for 2-3 minutes. Extinguish with lemon juice.
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Scoop the broad beans and add salt and pepper to taste. Sprinkle the spring onions.
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Serve the salad lukewarm or cold. Mix garlic and salt with the rest of the olive oil and serve with the bread with the salad.
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Nutrition
790Calories
Sodium0% DV0g
Fat49% DV32g
Protein62% DV31g
Carbs29% DV86g
Fiber0% DV0g
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