Salad with Dandelion, Eggs, and Beans

Season it to your taste and serve with slices of homemade bread.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Salad, soft

  • 400 g Beans, grains, cooked

  • 2 piece Egg, fresh

  • 2 spoons Vinegar, red wine

  • 4 spoon Oil, plant, nut

  • 0.25 teaspoons Salt, table

Steps

  1. Pour cold water into a small pot. Place the pot on the stove and gently place the eggs into the water using a spoon. There should be enough water to completely cover the eggs. Wait for the water to boil, then remove the pot from the heat and let the eggs sit in the water for exactly 8 minutes.

  2. Drain the eggs and cool them under cold running water. Drain the beans from the can, rinse them, and let them drain. Clean, wash, and dry the dandelion greens.

  3. Peel the eggs and slice them into rounds or wedges. In a large bowl, combine the dandelion greens and beans. Season with oil, vinegar, and salt to taste. Mix the salad well. Finally, add the eggs and gently mix everything together once more.

  4. Distribute the prepared salad into smaller salad bowls and serve.

Nutrition Information (Per 100g)

  • Calories: 85.31 kcal
  • Fat: 1.25 g
    • Saturated Fat: 0.42 g
  • Carbohydrates: 11.25 g
    • Sugars: 0 g
  • Protein: 5.83 g
  • Fiber: 2.92 g