Summer Kale and Bean salad | EASY LOW CARB AND LOW CALORIE VEGAN RECIPE

An easy low carb and low calorie vegan kale and bean salad recipe. All nutrients (both macronutrients and micronutrients) are listed in the video. The recipe contains 4 servings. Enjoy

Ingredients:
(4 servings)

• Tahini: 100 grams / 3.5 ounces

• Olive oil: 10 grams / 0.35 ounces

• Garlic: 1 clove

• Juice from 1 lemon

• Salt and pepper

• Water: 4-6 tablespoons

• Kale: 200 grams/ 7 ounces

• Canned kidney beans: 100 grams / 3.5 ounces

• Canned black beans: 100 grams / 3.5 ounces

The nutrient content is based on uncooked ingredients. Different food brands, where the food comes from, cooking methods and more will affect the nutrient content and how well it gets absorbed by the body. Individuals also convert and absorb nutrients different (e.g. Vitamin A and the conversion your body makes of beta-Carotene, which is found in plants, to Retinol, which is found in animals and humans). The information should therefore be seen as very close estimates.

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