Cannellini Bean Egg Salad With Crispy Crumbs Recipes
CANNELLINI BEAN SALAD
Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
CANNELLINI BEAN & EGG SALAD WITH CRISPY CRUMBS
This healthy salad has lots of textures - soft beans, crunchy breadcrumbs, creamy egg and crispy Little Gem lettuce
Provided by Good Food team
Categories Lunch, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Cook the eggs in boiling water for 6 mins, or longer if you prefer them hard-boiled. Add the spring onions for the final 3 mins of cooking. Remove and run both under cold water. When cool enough to handle, pat the spring onions dry and peel the eggs.
- Meanwhile, heat ½ tbsp of the oil in a non-stick frying pan. Tip in breadcrumbs and season. Fry for 3-4 mins until crisp and golden, then set aside.
- Toss the spring onions with the beans, lemon juice, mustard, red onion, parsley, remaining oil and lettuce. Season and arrange halved boiled eggs on top. Sprinkle with the crumbs and eat straight away.
Nutrition Facts : Calories 333 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.7 milligram of sodium
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