Creamy bean salad with soft-boiled egg
2
PREP TIME
10 min
TOTAL TIME
20 min
Makes
2 Servings
Creamy bean salad with soft-boiled egg.Photo, Jodi Pudge.
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
- 16 g,
- Carbohydrates
- 16 g,
- Fat
- 26 g,
- Fibre
- 5 g,
- Sodium
- 662 mg.
FILED UNDER: Dinner lunch Salads stovetop vegetables Vegetarian
