Bean Salad

Bean Salad with Vegetables and Boiled Eggs

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Servings: 4

Today, I present to you a vibrant and fresh recipe: bean salad with vegetables and boiled eggs. This salad is not only an excellent choice for a quick lunch but also a healthy option for a light dinner. With a mix of fresh vegetables and a flavorful dressing, this salad is sure to become your favorite.

A brief story about bean salad
Bean salads have a rich history, prepared in various forms over time. Beans, an affordable and nutritious ingredient, have been used in kitchens around the world. In this recipe, we use canned beans, which not only save us time but also retain all the essential nutrients. The bean salad is versatile and can be adjusted according to your preferences by adding different vegetables or spices.

Ingredients
- 200 g canned small beans
- 2 eggs
- 150 ml olive oil
- 50 ml vinegar (preferably wine vinegar)
- 1 medium onion
- 2 garlic cloves
- 2 ripe tomatoes
- 1/2 red bell pepper
- A small bunch of fresh coriander
- Salt and pepper to taste

Preparing the salad

1. Boil the eggs
Start by placing the eggs in a pot with cold water. Bring the water to a boil, then reduce the heat and let the eggs boil for 10 minutes to achieve hard-boiled eggs. After the time has passed, remove the eggs from the water and place them in a bowl with cold water to stop the cooking process.

2. Prepare the vegetables
While the eggs are boiling, open the can of beans and drain the contents well. Rinse the beans under cold running water to remove excess salt and preservatives. In a large bowl, finely chop the onion and garlic. Dice the tomatoes and bell pepper into small cubes. If you prefer a more intense flavor, you can leave the tomatoes with their skin, and ensure the bell pepper is well cooked.

3. Mix the ingredients
Add the drained beans, chopped vegetables, and finely chopped fresh coriander to a large bowl. Drizzle with olive oil and vinegar, then season with salt and pepper to taste. Mix well to combine the flavors.

4. Prepare the eggs
Once the eggs have cooled, peel them and slice them. These will add a nice touch to the salad and provide an extra source of protein.

5. Serving
Arrange the salad on a platter and garnish with the sliced boiled eggs. You can serve this salad alongside cod fritters and green beans in batter for a complete and delicious meal.

Tips and tricks
- Recipe variations: You can add other vegetables such as cucumbers or olives for extra texture and flavor. Additionally, you can replace coriander with parsley if you do not like its distinct aroma.
- Custom dressing: Experiment with different types of vinegar (apple, balsamic) or you can add Dijon mustard for a more complex dressing.
- Nutritional values: This salad is rich in protein due to the beans and eggs, making it an excellent choice for a balanced diet. One serving contains approximately 250 calories, providing a good source of fiber and vitamins.

Frequently asked questions
- Can I use fresh beans instead of canned beans?
Sure! Make sure to boil fresh beans for about 1-2 hours before using them in the salad.

- How can I store the salad?
The salad keeps well in the refrigerator for 1-2 days, but it is recommended to add the dressing just before serving to maintain the freshness of the vegetables.

I wish you great success in preparing this bean salad with vegetables! It is a simple yet flavorful recipe, perfect for any meal. Enjoy!

 Ingredients: 200 g canned small beans, 2 eggs, vinaigrette made from olive oil (150 ml) and vinegar, 1 onion, garlic, 2 tomatoes, 1/2 red bell pepper, coriander, salt, pepper

 Tags:  bean salad