Salad with yellow beans and stuffed eggs

Yellow bean salad with stuffed eggs: a delicious and nutritious recipe

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

When it comes to quick and healthy dishes, yellow bean salad with stuffed eggs is an excellent choice. This recipe is not only colorful and textured but also provides significant nutritional value, being rich in proteins, vitamins, and minerals. Salads have been appreciated over time for their versatility, and this combination of yellow beans with stuffed eggs is certainly a perfect example of simplicity and flavor.

Ingredients:

- 200 g yellow beans (fresh or frozen)
- 1 green lettuce (preferably iceberg or romaine)
- 1 small onion
- 2 garlic cloves
- Salt (to taste)
- Vinegar (white wine or balsamic, to taste)
- Olive oil (or sunflower oil)
- 4 boiled eggs (for stuffing)

Preparing the salad:

1. Boil the yellow beans: In a medium pot, add enough water to cover the beans. Add a pinch of salt and bring the water to a boil. Add the yellow beans and let them boil for 8-10 minutes until they are slightly tender but still crunchy. After boiling, drain the beans and let them cool.

2. Prepare the salad: Wash the lettuce leaves well under cold running water, removing any impurities. Dry them thoroughly using a salad spinner or by pressing with a clean towel. Tear the leaves into smaller pieces and place them in the serving bowl.

3. Chop the vegetables: Peel the onion and garlic. Finely chop the onion and crush the garlic cloves. Add them to the lettuce leaves.

4. Combine the ingredients: Add the boiled yellow beans to the bowl with the lettuce, onion, and garlic. Drizzle with olive oil and vinegar to taste. Season with salt and mix all the ingredients well to combine the flavors.

Stuffing the eggs:

5. Prepare the stuffed eggs: Boil the eggs in salted water for 10-12 minutes. Once boiled, place them under cold running water to stop the cooking process. Peel the eggs and cut them in half. Carefully remove the yolks and place them in a bowl.

6. Prepare the filling: Mix the yolks with a little olive oil, salt, pepper, and, if desired, pâté (liver or vegetable). Mash everything with a fork until you achieve a smooth paste. Fill the egg whites with this mixture.

Serving:

7. Assemble the plate: Place the salad on a platter and decorate with the stuffed eggs. You can add a few parsley or dill leaves for extra freshness. This salad can be served as an appetizer or as a main dish, alongside a slice of fresh bread.

Useful tips:

- For added flavor, you can also add some halved cherry tomatoes or black olives.
- If you prefer a heartier salad, you can add avocado or feta cheese, which will perfectly blend into the flavor combination.
- Substitute yellow beans with green beans for an equally delicious variant.
- Balsamic vinegar adds a sweet-sour note that pairs wonderfully with the salad.

Calories and nutritional benefits:

This salad contains approximately 150-200 calories per serving, being rich in proteins due to the eggs and beans. Additionally, the green salad provides fiber, vitamins (especially vitamins A and C), and minerals, making it ideal for a balanced diet.

Frequently asked questions:

- Can I use other types of beans? Yes, you can experiment with white or black beans, depending on your preferences.
- Is this recipe suitable for vegans? You can adapt the recipe by omitting the eggs and using a plant-based alternative for the filling.
- What other recipes can it be paired with? This salad pairs perfectly with grilled steak or baked fish and can be accompanied by fresh lemonade or a dry white wine.

I conclude with a personal note: yellow bean salad with stuffed eggs reminds me of family meals, where each contribution added a personal touch. So, don't hesitate to put your stamp on this recipe! Prepare it with love and enjoy every bite!