Name: Egg and Bean Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: International
Ingredients: 4 hard-boiled eggs; 1 cup canned kidney beans (drained and rinsed); 1 cup cherry tomatoes (halved); 1 cup cucumber (diced); 1/4 cup red onion (finely chopped); 2 tablespoons olive oil; 2 tablespoons lemon juice

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Egg and bean salad is a nutritious and satisfying dish that combines the rich protein of eggs with the hearty texture of beans, making it a perfect choice for lunch or dinner. This salad not only serves as a filling meal but also packs a punch when it comes to flavor and nutrition. The combination of fresh vegetables and zesty dressing elevates this dish, ensuring that each bite is both delicious and wholesome. Whether you’re looking to whip up a quick weeknight meal or meal prep for the week ahead, this egg and bean salad is versatile enough to meet your needs. Thai chicken salad with peanut dressing Easy to throw together and customizable with your favorite ingredients, it’s an ideal option for those seeking a simple yet flavorful addition to their culinary repertoire. By utilizing readily available ingredients, this salad can be made in under 30 minutes, allowing you to enjoy a gourmet experience without spending hours in the kitchen. BBQ chicken salad.

Why You’ll Love This Egg And Bean Salad

Quick and Easy: Minimal prep time and straightforward steps make this recipe stress-free, even for novice cooks
Nutrient-Dense: Packed with protein from eggs and beans, this salad provides essential vitamins and minerals for a healthy diet
Customizable Flavors: Feel free to add seasonal vegetables or spices to tailor the salad to your taste preferences

Ingredients for Egg And Bean Salad

Here’s what you’ll need to make this delicious dish:

Hard-Boiled Eggs: Use about 4-6 hard-boiled eggs for optimal protein content; remember to cool them before peeling
Canned Beans: Choose kidney beans or black beans; drain and rinse them well to remove excess sodium
Cherry Tomatoes: Fresh cherry tomatoes add sweetness; slice them in half for better incorporation into the salad
Cucumber: A refreshing crunch comes from diced cucumber; opt for English cucumbers as they have fewer seeds
Red Onion: Finely chopped red onion introduces a sharp flavor; use it sparingly if you prefer a milder taste

For the Dressing:

Olive Oil: A good quality extra virgin olive oil will enhance flavor while providing healthy fats
Lemon Juice: Freshly squeezed lemon juice adds brightness; adjust according to your taste preference

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Egg And Bean Salad

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Eggs

Start by placing your eggs in a saucepan filled with cold water. Bring the water to a boil over medium-high heat, then cover the pot and remove it from heat. Let sit for about 12 minutes before transferring the eggs to an ice bath.

Step 2: Chop Vegetables

While the eggs are cooling, wash and chop your cherry tomatoes, cucumber, and red onion. Place all chopped vegetables into a large mixing bowl.

Step 3: Rinse Beans

Open your canned beans and pour them into a colander. Rinse thoroughly under cold running water until the liquid runs clear. Add the rinsed beans to the bowl with chopped vegetables.

Step 4: Peel Eggs

Once cooled, peel the hard-boiled eggs under running water for easier shell removal. Chop them into quarters or slices based on your preference.

Step 5: Prepare Dressing

In a small bowl, whisk together olive oil and freshly squeezed lemon juice until well combined. You may also add salt and pepper according to taste.

Step 6: Combine Ingredients

Gently fold the chopped eggs into the vegetable-bean mixture. Drizzle with dressing and toss everything gently until coated evenly.

Transfer to plates and enjoy chilled or at room temperature for optimal flavors.

Tips and Tricks

Here are some helpful tips to ensure the best results for your dish:

Make Ahead: This salad keeps well in the fridge for up to three days, making it great for meal prep
Add Fresh Herbs: Incorporate fresh herbs like parsley or cilantro for an extra burst of flavor
Heat It Up: If preferred warm, gently reheat before serving but be cautious not to overcook the eggs again

How to Serve Egg And Bean Salad

This Egg And Bean Salad is versatile and pairs wonderfully with:

Rice or Potatoes: A hearty base that soaks up the delicious sauce.
Fresh Salad: Adds a crisp and refreshing contrast to the rich flavors of the dish.
Crusty Bread: Perfect for enjoying every last drop of the flavorful sauce.

Feel free to pair it with your favorite sides for a personalized meal!

Make Ahead and Storage

Make Ahead: You can prepare components of the Egg And Bean Salad in advance. Boil the eggs and let them cool for about 10 minutes before peeling. Store them in an airtight container in the refrigerator for up to three days. Cook the beans a day prior, cool them, and refrigerate as well.
Storing: Leftovers should be stored in an airtight container. The salad will remain fresh for about two days in the fridge. To maintain quality, avoid mixing dressings until you are ready to eat.
Reheating: If you prefer a warm salad, gently reheat it in a skillet over low heat for about five minutes, stirring occasionally. Avoid high temperatures to prevent overcooking the eggs.

Suggestions for Egg And Bean Salad :

Avoid Overcooking the Eggs

Overcooking eggs can ruin the texture of your Egg And Bean Salad. When boiled too long, eggs become rubbery and lose their creamy yolks. To achieve the perfect hard-boiled egg, simmer them for about 9 to 12 minutes, then transfer them to ice water. This not only stops the cooking process but also makes peeling easier. creamy burrata salad A well-cooked egg adds creaminess to your salad while maintaining a pleasant texture. Remember, freshness matters; always use eggs that are within their expiration date for the best results.

Don’t Skip Fresh Herbs

Fresh herbs elevate your Egg And Bean Salad from ordinary to extraordinary. While dried herbs can add flavor, they lack the vibrant taste and aroma of fresh ones. Consider using parsley, chives, or dill for a burst of freshness. Chopping them finely and mixing them into the salad will enhance both flavor and presentation. Asian sesame salad bowl The addition of fresh herbs not only boosts taste but also adds nutritional benefits—making your salad healthier and more enjoyable.

Choose Quality Beans

The type and quality of beans you use in your Egg And Bean Salad significantly impact its flavor and texture. Opt for canned beans that are low in sodium or cook your own from dry beans for better control over ingredients. Rinse canned beans thoroughly to remove excess salt and preservatives. Whether you choose chickpeas, black beans, or kidney beans, ensure they are tender yet firm so they integrate well with the other components of your salad without becoming mushy. For more inspiration, check out this Chickpea Paprikash recipe recipe.

Pay Attention to Dressing Ratios

Getting the dressing right is crucial for a delicious Egg And Bean Salad. A common mistake is either overdressing or underdressing the salad. Start with a simple vinaigrette made from olive oil, vinegar, salt, and pepper. Aim for about three parts oil to one part vinegar as a starting point, then adjust according to your taste preferences. Tossing gently will help evenly coat all ingredients without overwhelming them, allowing each component’s flavor to shine through.

FAQs :

What is a healthy dressing for Egg And Bean Salad?

A healthy dressing option for Egg And Bean Salad includes a mix of olive oil, lemon juice, mustard, salt, and pepper. Olive oil provides heart-healthy fats while lemon juice adds brightness without too many calories. You can customize it by adding fresh herbs or spices like garlic powder or smoked paprika for extra flavor without compromising health benefits.

Can I make Egg And Bean Salad ahead of time?

Yes! You can prepare Egg And Bean Salad ahead of time; however, it’s best to store the dressing separately until you’re ready to serve. This prevents the salad from becoming soggy and maintains its freshness for longer periods. Store it in an airtight container in the refrigerator; it will last up to three days.

What variations can I try with my Egg And Bean Salad?

You can try various variations of Egg And Bean Salad by incorporating different ingredients such as diced tomatoes, avocados, or bell peppers for added color and nutrition. For those who enjoy a spicy kick, consider adding jalapeños or chili flakes. Experimenting with grains like quinoa or farro also creates a heartier version that’s great as a meal prep option.

How do I store leftover Egg And Bean Salad?

To store leftover Egg And Bean Salad effectively, place it in an airtight container in the refrigerator. It should remain fresh for up to three days if stored properly. However, be mindful that some ingredients may lose their crunch over time; therefore, consider adding freshly chopped vegetables just before serving if you plan on enjoying leftovers later. For more inspiration, check out this Cauliflower Sweet Potato Salad recipe.

Conclusion for Egg And Bean Salad :

Egg And Bean Salad is not only nutritious but also easy to prepare with simple ingredients that offer great flavor combinations when done right. Key tips include avoiding overcooked eggs and ensuring you use fresh herbs along with quality beans for texture and taste enhancement. Proper attention to dressing ratios helps keep flavors balanced without overwhelming your salad’s components. With these suggestions and insights on storage and variations in mind, you’re well-equipped to create an egg and bean masterpiece that delights at every meal! Enjoy this versatile dish that’s perfect as a side or main course any day of the week!