Bean Salad with Egg

A hearty, nutritious, and filling summer salad that can be enjoyed for lunch, dinner, or as a snack.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Green beans, fresh

  • 5 pieces Egg, fresh

  • 1.5 teaspoons Mustard

  • 2 spoons Vinegar, apple

  • 5 spoon Oil, vegetable oil, canola

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, white

  • 2 piece Shallot

Steps

  1. Pour cold water into a pot. Place the pot on the stove and gently add the eggs using a spoon. There should be enough water to completely cover the eggs.

  2. Wait for the water to boil, then remove the pot from the heat and let the eggs sit in the water for another 8 minutes. Afterward, drain the eggs and cool them under cold running water.

  3. Clean the green beans (trim the ends and remove any strings), wash them, and drain. Place them in a pot and add enough water to cover them completely. Add half a teaspoon of salt. Place the pot on the stove and wait for the water to boil. Once boiling, reduce the heat slightly and cook the beans for about 10 minutes. The beans should be cooked but still firm. Drain the cooked beans and let them cool.

  4. Peel the cooled eggs. Set aside two eggs, and finely chop the remaining ones - one chopped egg will be needed for the salad dressing, and the other two will be mixed with the green beans.

  5. Peel and finely chop the shallots. Prepare the vinaigrette dressing using mustard, vinegar, salt, pepper, oil, chopped shallots, and the chopped egg.

  6. Take a large bowl and add the cooked green beans and chopped eggs. Pour the prepared dressing over the mixture and toss well. Taste and season with additional salt and pepper if desired.

  7. Cut the reserved eggs in half lengthwise. Serve the prepared salad in salad bowls or plates. Drizzle the salad with the remaining dressing, garnish with the halved hard-boiled eggs, and serve.

Nutrition Information (Per 100g)

  • Calories: 110.31 kcal
  • Fat: 7.8 g
    • Saturated Fat: 1.25 g
  • Carbohydrates: 4.14 g
    • Sugars: 0 g
  • Protein: 4.62 g
  • Fiber: 1.73 g

Advice

Eggs can also be hard-boiled by placing them in boiling water and cooking them for exactly eight minutes. Optionally, you can add finely chopped gherkins or pickles to the vinaigrette dressing.