Creamy Bean Salad With Soft-Boiled Egg
2
- Prep Time10 min
- Total Time20 min
- Makes2 Servings
(Photo: Jodi Pudge)
Crisp and crunchy greens are tossed in a creamy dressing, with punch of protein from perfectly soft-boiled egg. Light, simple and delicious.
Ingredients
2 eggs
250 g green beans, trimmed
1 tbsp lemon juice
1 1/2 tsp lemon zest
1 garlic clove, minced
1/8 tsp salt
2 tbsp vegetable oil
1 roasted red pepper, diced
1/2 113-g log plain goat cheese, crumbled
4 cups baby mixed greens
Instructions
Bring a large saucepan of water to a boil. Add eggs and boil 4 to 5 min. Remove eggs and plunge into a bowl filled with cold water. Add salt to boiling water in saucepan, then add beans. Cook until tender-crisp, 4 to 6 min. Drain and rinse immediately with cold water. Pat dry.
Whisk lemon juice with zest, garlic and salt in a large bowl. Whisk in oil. Stir in red pepper and goat cheese. Add beans and toss to evenly coat. Divide greens among two plates. Top with green-bean mixture. Peel eggs. Place an egg over each portion and slice open with a knife. Season with pepper.
Nutrition (per serving)
Calories 342, Protein 16g, Carbohydrates 16g, Fat 26g, Fibre 5g, Sodium 662mg.
