Bean and egg salad: salad options, ingredients, step-by-step recipe with photos, nuances and cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Bean salads have long been favorite dishes on our tables. They can be prepared on holidays on weekdays. This leguminous plant is loved by many due to its high protein content, which makes it a satisfying and dietary food. Here are some interesting bean and egg salad recipes that everyone will love.

String bean variant

The recipe below is somewhat reminiscent of Nicoise, but it is not. This is a summer green bean salad with egg, which can be served as a separate full meal. Plus, this recipe is dairy, gluten and nut free, making it a great choice for many dieters.

You will need:

• 1kg medium potatoes.
• Sea s alt, ground black pepper.
• 1 bay leaf.
• 1 large sprig of thyme.
• 3 garlic cloves minced with s alt.
• 1 tablespoon pureed anchovies.
• 1tablespoon chopped capers.
• 2 teaspoons of Dijon mustard.
• 4 tbsp. spoons of white wine vinegar.
• One third of a glass of olive oil.
• 500 grams of green beans.
• 4 eggs.
• 1 tablespoon finely chopped green onion.
• 2 tbsp. tablespoons coarsely chopped parsley.
• 2 tbsp. tablespoons roughly chopped basil.
• 250 grams of arugula, optional.

How to make green bean salad with egg

Bring a large pot of s alted water to a boil to taste. Add potatoes, bay leaf and thyme sprig. Boil at a high boil until potatoes can be easily pierced with a fork. Remove from heat and cool slightly.

While the potatoes are cooking, make the dressing: In a small bowl, stir together the garlic, anchovies, capers, mustard and vinegar. Whisk slowly with olive oil. Season to taste with pepper and s alt. Whisk again before use if mixture separates.

When the potatoes are cold enough to handle, remove the skins with a paring knife and carefully cut the root vegetables into pieces 7 mm thick or slightly thicker. Place the slices in a large bowl, season lightly with pepper, s alt and half the dressing. Mix thoroughly with your hands. Cover with cling film and leave at room temperature.

Cut off the tails of the beans. Boil the pods in s alt water until soft, then cool under running water anddry it.

To cook eggs, bring water to a boil in a small saucepan. Add eggs and boil 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 s alt.

When ready to serve the green bean salad with egg, season the beans with additional s alt and pepper, then top with the remaining dressing (reserve 2 tablespoons for arugula if using.)

Mix seasoned beans and potatoes and arrange on a platter. Sprinkle with onion, parsley and basil and arrange eggs on top. Top with anchovies, if desired. Top with arugula and set the dish on the table.

Option with canned beans, corn and cucumbers

This is one of the lightest and most delicious salads with beans and eggs. It is perfect for a hot summer day, as it contains refreshing vegetables. In addition, this dish is not only low in calories, but also combines the bright flavors of cucumbers, tomatoes and cilantro. For this delicious bean, cucumber and egg salad you will need:

• 1 long cucumber, diced.
• 1 tin canned red beans, drained and rinsed.
• 1 1/4 cup canned corn.
• 1 red pepper, diced.
• 1 cup cherry tomatoes.
• Half cup fresh cilantro, chopped.
• 1 lime.
• 1 avocado, diced.
• Sea s alt and pepper to taste.

Cooking summervegetable salad

This corn, bean and egg salad is prepared like this. Place cucumber, beans, corn, red pepper, cherry tomatoes and chopped cilantro in a deep bowl. Squeeze fresh lime juice over all ingredients and mix well. Mix everything with avocado, season with s alt and pepper and serve.

Mediterranean salad

Mediterranean Bean, Egg and Feta Salad is the perfect appetizer that you can easily bring to a picnic or keep in the fridge for a while.

This dish includes a few fresh vegetables (no pre-boiling required), so it cooks quickly. Tender bell peppers, corn and red onion provide the crunch. Black olives and stuffed green olives add s altiness, while marinated artichokes and feta cheese round out the flavors. For herbs, crushed basil leaves are ideal, but you can add fresh thyme, dill, or oregano to your liking. The dressing here is a combination of olive oil, red wine vinegar, garlic and dried herbs. Alternatively, you can add tuna meat to this salad to make it more satisfying. The basic recipe for this dish includes:

• 1 can of canned white beans, drained and rinsed well.
• 1 can of canned red beans.
• 1 cup fresh tomatoes, finely chopped.
• 3 eggs, hard boiled and minced.
• 2 small (medium)cucumber, halved and thinly sliced (not peeled).
• A quarter of a red onion, cut into thin half rings.
• Half a cup of black olives, cut in half.
• Half a cup of stuffed green olives.
• A glass of colorful peppers cut into small cubes.
• Half a cup of crumbled feta cheese.
• Half cup chopped pickled artichokes.
• About 10 large basil leaves, chopped.

For refueling:

• A quarter cup of olive oil.
• 4 table spoons of red wine vinegar.
• 1 tsp dried Italian herbs (or a mixture of thyme, oregano and rosemary).
• 1 garlic clove, minced with a knife.
• Sea s alt and black pepper to taste.

How to cook a Mediterranean dish

Beat dressing ingredients in a blender. Add more vinegar if you want a spicier taste. Set aside.

Place both types of beans in a large salad bowl. Add the rest of the ingredients and mix with the dressing. This Canned Egg Bean Salad will keep for several days in the refrigerator when covered.

Chicken variant

This is a great chicken starter recipe with avocado, eggs, beans, bacon and tomatoes. You can use it as a salad or sandwich filling. All you need:

• 500 grams of smoked chicken fillet.
• 1 cup cherry tomatoes, choppedin half.
• Half of a small red onion. It needs to be cut into small pieces.
• 1 small avocado, diced.
• Half of celery, finely chopped.
• 6 pieces of bacon, fried until crisp.
• 3 boiled eggs, diced.

For refueling:

• 1/3 cup mayonnaise.
• One and a half tablespoons of Art. sour cream.
• Half a teaspoon of Dijon mustard.
• 2 tbsp. olive oil.
• 2 garlic cloves, minced.
• 1 teaspoon lemon juice.
• 1/4 tsp s alt.
• 1/8 tsp pepper.

Cooking chicken salad

This chicken, bean and egg salad is prepared as follows. Combine all dressing ingredients, mix well.

Mix chicken, tomatoes, red onion, celery, bacon and eggs. Add 3/4 dressing and stir. Add the avocado to the mixture and stir gently. Add remaining salad dressing if needed.

Crab Meat Option

Like most other appetizers, this bean and egg salad is based on a few basic ingredients: crabmeat or chopsticks, canned beans, iceberg leaf lettuce, tomatoes, asparagus and avocado, served with a creamy dressing. In addition, green onions, hard boiled eggs and spicy fried bacon are also used here. You will need:

• 1 head of iceberg lettuce. Leaves should be separated and washed thoroughly under water.
• 350 gramscrabmeat or sticks, finely chopped.
• 230 grams fresh asparagus, cooked and chilled.
• Canned white beans.
• 3 sliced tomatoes.
• 1 avocado, peeled and diced.
• 8 leeks, minced.
• 4 hard-boiled eggs, quartered.
• 4 slices of bacon, fried until crispy and chopped.
• 8 sweet pickled peppers.
• Mayonnaise.

How to make this appetizer

This salad recipe with beans and eggs is done like this. Place a piece of iceberg lettuce on a plate as a base. Spread the rest of the ingredients nicely on it and serve with mayonnaise, which can be placed in a separate bowl. If desired, you can supplement the dressing with other ingredients.

Second version of crab salad

This variety of bean, egg and crab stick salad is for those who find it difficult to get exotic and rare ingredients. This appetizer also turns out very tasty. For her you will need:

• 2 cups of mayonnaise.
• 1 cup tomato ketchup or sweet chili sauce.
• Half a cup of canned white beans.
• Half cup crab sticks or meat, minced.
• Half cup black olives, chopped.
• 2 hard-boiled eggs, coarsely grated.

Cooking crab salad with beans

How to cook such a salad with beans and eggs? Mix all ingredients and letstand in the refrigerator for several hours or overnight. It is worth noting that there are many options for preparing dressings 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 and egg salad looks delicious. Plus, it only takes you a few minutes to prepare 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 eliminating this ingredient. For the basic recipe you will need:

• Canned beans.
• 3 sweet peppers (red, yellow and green), diced.
• Half cup red onion, finely chopped.
• Canned corn.
• 2 hard boiled eggs, chopped.
• 1 garlic clove, sliced with a knife.
• Olive oil - a quarter cup;
• 4 tbsp. spoons of red wine vinegar.
• 1 teaspoon lime juice.
• Sea s alt and pepper for taste.
• Tortilla chips (you can also use regular ones).

How to make a Mexican salad

In a small bowl, combine pepper, onion, corn, garlic and cilantro. Add olive oil, vinegar, lime juice, sea s alt and pepper to taste. Put beans, eggs and mix very well. Serve with chips.

Another optiontuna salad

You can make this Bean and Egg Salad for a quick, easy and delicious meal. It will take you less than thirty minutes to prepare it. You will need:

• 120 grams of bean pods with cut tails.
• 2 cans (150 grams each) white tuna in own juice. Drain the brine and mash the meat with a fork.
• Canned white beans,.
• 1 large red pepper, finely diced.
• 3 table spoons of olive oil.
• A quarter cup of fresh lemon juice (from 2 lemons).
• 1 cup fresh parsley leaves.
• A quarter cup of coarsely chopped green onions.
• Coarse s alt and ground pepper.
• 4 medium eggs, hard boiled and cut in half.

How to cook tuna salad

In a large pot of boiling s alted water, boil the green beans until soft. Drain and run cold water over the pods to stop them from cooking.

In a deep bowl, combine the tuna, beans, bell peppers, olive oil, lemon juice, parsley and onion. Season with pepper and s alt, mix thoroughly. Serve with green beans and eggs on top.

Tuna and cucumber variant

This is a quick and easy lunchtime salad packed with protein and fiber to keep you feeling full. Bright and appetizing flavors are combined here with a low number of calories. For cooking you will need:

• 180 grams of tunacanned in its own juice.
• Canned white beans.
• Half cup canned artichokes, cut into small cubes.
• 2 cups salad greens.
• 2 hard boiled eggs, chopped.
• 1 small red onion, finely chopped.
• Half a cup of cherry tomatoes, halved.
• 1 medium cucumber, chopped.
• 2 tbsp. l. capers.
• 2 tbsp. l. brine from capers.
• 2 tbsp. l. fresh parsley, chopped.
• 2 tbsp. spoons of red wine vinegar.
• Sea s alt and pepper.

Cooking Bean and Fish Salad

In a small bowl, combine tuna, beans, onion, artichokes, parsley, 1 tbsp. l. red wine vinegar, 1 tbsp. l. caper brine, s alt and pepper. In a separate bowl, mix the rest of the ingredients along with the remaining vinegar and brine. Divide the salad greens and prepared mixture evenly among two plates. Arrange tuna on top and serve. Everyone will like this dish.