Yellow bean salad with mayonnaise

Name: Yellow bean salad with mayonnaise
Ingredients: 500 g yellow beans; 1500 ml water; 1 teaspoon salt; 1 egg; 1 raw egg yolk; 200 ml oil; 1 teaspoon mustard; 2 tablespoons homemade mayonnaise; 1/4 teaspoon fine salt; 1/4 teaspoon ground pepper; 1/4 teaspoon granulated garlic; 3-4 fresh celery leaves; 500 ml water

Appetizers - Yellow bean salad with mayonnaise by Mirela G. - Recipia

Yellow bean salad with mayonnaise is served cold, as a side dish or for lunch. The cooked beans stay whole under a thin layer of homemade mayonnaise, with granulated garlic and celery leaves on top. I choose thin beans without dried ends, and prefer them still firm after cooking. Prep: 20 minutes. Cook: 40 minutes. Rest: 30 minutes. Total time: 90 minutes. Servings: 4. Approximately 90 kcal and 2 g protein per serving.

Ingredients

For the beans

500 g yellow beans
1500 ml water
1 teaspoon salt

For the mayonnaise

1 egg
1 raw egg yolk
200 ml oil
1 teaspoon mustard

For the salad

2 tablespoons homemade mayonnaise
1/4 teaspoon fine salt
1/4 teaspoon ground pepper
1/4 teaspoon granulated garlic
3-4 fresh celery leaves

For boiling the egg

500 ml water

Preparation

1. Trim the ends off the beans, rinse them 2-3 times and break the pods into pieces. This takes about 20 minutes. 2. Put the egg in a small saucepan with 500 ml water and boil it for 10 minutes, until the yolk is firm. Peel it and keep the yolk. 3. Put the beans in 1500 ml water with 1 teaspoon salt and boil for 30 minutes, until a fork slides easily into the pods. 4. Mash the cooked yolk with the raw yolk and mustard. Gradually pour in the oil, mixing until the mayonnaise comes together. 5. Drain the beans and let them cool completely, about 30 minutes. 6. Mix the beans with 2 tablespoons mayonnaise, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon granulated garlic. Chop the celery leaves and scatter them on top.

Notes

You can replace the celery leaves with 10 g parsley; the mayonnaise contains raw and cooked egg. Choose thin, firm beans without soft spots, since older ones have more pronounced strings and can stay fibrous. Very thick pods may take longer to soften than young ones, so check the texture before draining them. I never rush the cooling, since warm beans soften the mayonnaise and make it slide off the pods. If you see liquid collecting at the bottom of the bowl after cooling, leave the beans in the colander for another 5 minutes. You can make the salad a few hours ahead and keep it covered in the fridge; since it contains mayonnaise made with raw egg, eat it within 24 hours. I serve it with toast and boiled eggs for a more filling cold meal.