Bean salads have long been a favorite dish on our tables. They can be prepared on weekdays during the holidays. This bean plant is loved by many due to its high protein content, which makes it a satisfying and at the same time dietary food. This article lists some interesting salad recipes with beans and eggs that many will enjoy.
String Bean Option
The recipe below is somewhat reminiscent of Nicoise, but it is not. This is a summer salad of green beans with eggs, which can be served as a separate, full-fledged dish. In addition, this recipe does not involve the use of dairy products, gluten and nuts, so it is suitable for many supporters of diet food.
You will need:
- 1 kg of medium-sized potatoes.
- Sea salt, black ground pepper.
- 1 bay leaf.
- 1 large sprig of thyme.
- 3 garlic cloves, minced with salt.
- 1 tablespoon mashed anchovies.
- 1 tablespoon chopped capers.
- 2 teaspoons of Dijon mustard.
- 4 tbsp. tablespoons of white wine vinegar.
- A third cup of olive oil.
- 500 grams of green beans.
- 4 eggs.
- 1 tablespoon finely chopped green onions.
- 2 tbsp. spoons of coarsely chopped parsley.
- 2 tbsp. tablespoons of coarsely chopped basil.
- 250 grams of arugula, optional.
How to make a string bean salad with an egg
Bring a large pot of salted water to a boil. Add potatoes, bay leaf and a thyme branch. Boil at a high boil until the potatoes are easily pierced with a fork. Remove from heat and cool slightly.
While the potatoes are cooking, make a dressing: in a small bowl, mix the garlic, anchovies, capers, mustard and vinegar. Whisk slowly with olive oil. Season to taste with pepper and salt. Whisk again before use if the mass exfoliates.
When the potato is cold enough to process, remove the skins from it with a trimmer knife and carefully cut the root vegetables into pieces 7 mm thick or slightly thicker. Put the slices in a large plate, season lightly with pepper, salt and add half the dressing. Mix thoroughly with your hands. Cover with foil and leave at room temperature.
Cut the tails of the beans. Boil the pods in salt water until they are soft, then cool under running water and dry.
To cook the eggs, bring the water in a small pan to a boil. Add eggs and cook them for 8 minutes. Cool them immediately in ice water, then break the shell and peel. Cut each egg in half and season lightly with pepper and salt.
When you are ready to serve the string bean salad with the egg, season the pods with salt and pepper, then fill in the remaining dressing (reserve 2 tablespoons for arugula, if you use it.)
Combine seasoned beans and potatoes, and lay on a dish. Sprinkle with onion, parsley and basil and lay the eggs on top. If desired, cut the anchovies on top. Complete with arugula and set the dish on the table.
Option with canned beans, corn and cucumbers
This is one of the easiest and most delicious salads with beans and eggs. It is perfect for a hot summer day, as it includes refreshing vegetables. In addition, this dish is not only low in calories, but also combines the bright aromas of cucumbers, tomatoes and cilantro. For this delicious salad with beans, cucumber and egg, you will need:
- 1 long cucumber, diced.
- 1 can of red bean canned, drained and washed.
- 1 1/4 cup canned corn.
- 1 red pepper, diced.
- 1 cup cherry tomatoes.
- Half a glass of fresh chopped cilantro.
- 1 lime.
- 1 avocado, diced.
- Sea salt and pepper to taste.
Cooking a summer salad of vegetables
This salad of corn, beans and eggs is prepared like this. Place the cucumber, beans, corn, red pepper, cherry tomatoes and chopped cilantro in a deep bowl. Squeeze fresh lime juice on all ingredients and mix well. Mix everything with avocado, season with salt and pepper and serve.
Mediterranean salad
A Mediterranean salad of beans, eggs and feta cheese is an ideal appetizer that you can easily take with you for a picnic and also keep it in the refrigerator for some time.
This dish includes several fresh vegetables (which do not require preliminary boiling), so it cooks quickly. Tender bell peppers, corn and red onions provide crunch. Black olives and stuffed green olives add salinity, and pickled artichokes and feta cheese complete the range of flavors. As for herbs, chopped basil leaves look perfect here, but you can add fresh thyme, dill or oregano to your taste. Dressing here is a combination of olive oil, red wine vinegar, garlic and dried herbs. In addition, you can add tuna fish to this salad to make it more nutritious. The basic recipe for this dish includes:
- 1 can of white canned beans, drained and well washed.
- 1 can of red canned beans.
- 1 cup fresh tomatoes, chopped finely.
- 3 hard boiled and crushed eggs.
- 2 small (medium fruit) cucumbers, cut in half and thinly chopped (not peeled).
- Quarter of red onion, sliced into thin half rings.
- Half a glass of black olives, cut in half.
- Half a glass of stuffed green olives.
- A glass of multi-colored peppers diced into small cubes.
- Half a glass of crumbled feta cheese.
- Half a glass of chopped pickled artichokes.
- About 10 large basil leaves, chopped.
For refueling:
- A quarter cup of olive oil.
- 4 tablespoons of red wine vinegar.
- 1 tsp dried Italian herbs (or a mixture of thyme, oregano and rosemary).
- 1 clove of garlic, minced with a knife.
- Sea salt and black pepper to taste.
How to cook a Mediterranean dish
Beat the ingredients in the blender for dressing. Add more vinegar if you want a sharper flavor. Set aside.
Put both types of beans in a large salad bowl. Add the remaining ingredients and mix with dressing. This canned salad with egg can be stored for several days in the refrigerator, if covered with a film.
Chicken Option
This is a great recipe for chicken appetizers with avocado, eggs, beans, bacon and tomatoes. You can use it as a salad or as a filler for a sandwich. In total you will need:
- 500 grams of smoked chicken fillet.
- 1 cup cherry tomatoes, cut in half.
- Half a head of small red onion. It needs to be cut into small pieces.
- 1 small avocado, diced.
- Half celery, finely chopped.
- 6 slices of bacon fried to a crunch.
- 3 boiled eggs, diced.
For refueling:
- 1/3 cup mayonnaise.
- One and a half tablespoons sour cream.
- Half a spoonful of Dijon mustard tea.
- 2 tablespoons olive oil.
- 2 garlic cloves, minced.
- 1 teaspoon lemon juice.
- 1/4 tsp salt.
- 1/8 tsp pepper.
Cooking Chicken Salad
This salad of chicken, beans and eggs is prepared as follows. Combine all the ingredients for dressing, mix well.
Combine chicken, tomatoes, red onion, celery, bacon and eggs. Add 3/4 seasoning and stir. Put avocados in the mixture and mix gently. If necessary, add the remaining salad dressing.
Option with crab meat
Like most other appetizers, this bean and egg salad is based on several main ingredients: crab meat or chopsticks, canned beans, iceberg leaf lettuce, tomatoes, asparagus and avocados, served with creamy sauce. In addition, green onions, hard-boiled eggs and hot fried bacon are also used here . You will need:
- 1 head iceberg lettuce. Leaves should be separated and washed thoroughly under water.
- 350 grams of crab meat or chopped chopped.
- 230 grams of fresh asparagus, cooked and chilled.
- A can of canned white beans.
- 3 tomatoes, sliced.
- 1 avocado, peeled and diced.
- 8 leeks, chopped.
- 4 hard boiled eggs, cut into quarters.
- 4 slices of bacon, fried to a crisp and chopped.
- 8 sweet pickled peppers.
- Mayonnaise.
How to cook this appetizer
This recipe for a salad with beans and eggs is as follows. Place a piece of iceberg salad on a plate as a base. Lay the remaining ingredients nicely on it and serve with mayonnaise, which can be placed in a separate bowl. If you wish, you can supplement the dressing with other ingredients.
The second option is crab salad
This variety of beans, eggs and crab sticks salad is designed for those who find it difficult to acquire exotic and rare ingredients. This appetizer also turns out to be very tasty. For her you will need:
- 2 glasses of mayonnaise.
- 1 cup tomato ketchup or sweet chili sauce.
- Half a glass of canned white beans.
- Half a glass of crab sticks or minced meat.
- Half a glass of black olives, chopped.
- 2 hard boiled eggs, coarsely grated.
Cooking Crab Salad with Beans
How to cook such a salad with beans and eggs? Combine all the ingredients and let stand in the refrigerator for several hours or night. It is worth noting that there are many options for preparing dressing for this salad. For example, you can add a few drops of sriracha sauce. It all depends on your wishes and imagination.
Mexican bean salad
This colorful red bean salad with egg looks very appetizing. In addition, you only need a few minutes to cook it. Serve this appetizer with tortilla chips or as a side dish. With the exception of eggs, all components of the salad are vegetable. This means that you can make this dish vegan by excluding this component. For a basic recipe, you will need:
- A can of canned beans.
- 3 sweet peppers (red, yellow and green), diced.
- Half a glass of red onion, chopped finely.
- A can of canned corn.
- 2 hard boiled eggs, chopped.
- 1 clove of garlic, chopped with a knife.
- Olive oil - a quarter cup;
- 4 tbsp. tablespoons of red wine vinegar.
- 1 teaspoon lime juice.
- Sea salt and pepper for taste.
- Tortilla chips (you can take ordinary ones).
How to make mexican salad
Combine pepper, onion, corn, garlic and cilantro in a small bowl. Add olive oil, vinegar, lime juice, sea salt and pepper to taste. Lay the beans, eggs and mix very well. Serve with crisps.
Another variant of tuna salad
You can cook this bean salad with an egg as a quick, easy, and tasty meal. It will take you less than thirty minutes to prepare it. You will need:
- 120 grams of bean pods with clipped ponytails.
- 2 jars (150 grams each) of white tuna in its own juice. The brine needs to be drained, and the meat is kneaded with a fork.
- Jar of canned white beans.
- 1 large red pepper, chopped into small cubes.
- 3 tablespoons olive oil.
- A quarter cup of fresh lemon juice (with 2 lemons).
- 1 cup fresh parsley leaves.
- A quarter cup of coarsely chopped green onions.
- Coarse salt and ground pepper.
- 4 medium hard boiled eggs and cut in half.
How to make tuna salad
In a large pot of boiling salt water, boil green beans until soft. Drain and pour the pods with cold water to stop their further preparation.
In a deep bowl, combine tuna, beans, bell peppers, olive oil, lemon juice, parsley and onions. Season with pepper and salt, mix thoroughly. Serve with green beans and eggs laid on top of the remaining ingredients.
Option with tuna and cucumber
This is a quick and easy salad for lunch, which is filled with protein and fiber, allowing you to feel full. Bright and mouth-watering aromas are combined with a low amount of calories. To prepare you will need:
- 180 grams of canned tuna in its own juice.
- A can of canned white beans.
- Half a glass of canned artichokes, cut into small cubes.
- 2 glasses of salad greens.
- 2 hard boiled eggs, chopped.
- 1 small red onion, finely chopped.
- Half a glass of cherry tomatoes, cut in half.
- 1 medium-fruited cucumber, chopped.
- 2 tbsp. l capers.
- 2 tbsp. l brine from capers.
- 2 tbsp. l fresh parsley chopped.
- 2 tbsp. tablespoons of red wine vinegar.
- Sea salt and pepper.
Cooking Bean and Fish Salad
In a small bowl, combine the tuna, beans, onions, artichokes, parsley, 1 tbsp. l red wine vinegar, 1 tbsp. l caper brine, salt and pepper. In a separate container, mix the remaining ingredients with the remaining vinegar and brine. Spread the salad greens and the prepared mixture evenly on two plates. Spread the tuna meat on top and serve. Everyone likes this dish.