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French Bean Salad

Microwaverina's picture
Ingredients
  French beans 1 Pound, trimmed and left whole (4 Cups / 450 Gram)
  Water 60 Milliliter (4 Tablespoon)
  Tomatoes 1 Pound, peeled, seeded and cut into strips (3 Cups / 450 Gram)
  Olive oil 22 1⁄2 Milliliter (1 1/2 Tablespoon)
  Lemon juice 22 1⁄2 Milliliter (1 1/2 Tablespoon)
  Freshly ground black pepper To Taste
  Hard boiled eggs 2 (Hard Cooked)
  Salt To Taste
Directions

Put the beans in a dish, add the water, cover with vented cling film (plastic wrap) and cook for 6 minutes, rearranging twice. The beans should be done but still crisp. Set aside, covered, while you make the dressing.
Mix the oil, lemon juice and seasoning. (Shake them together in a screw-topped jar if you have one handy.)
Drain the beans, mix them with the tomatoes and toss in the dressing.
Separate the whites from the yolks of the eggs. Chop both. Garnish the salad with the egg.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy

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Average: 4.5 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 625 Calories from Fat 319

% Daily Value*

Total Fat 36 g55.3%

Saturated Fat 7 g34.8%

Trans Fat 0 g

Cholesterol 483.4 mg161.1%

Sodium 580.7 mg24.2%

Total Carbohydrates 54 g18%

Dietary Fiber 21.8 g87.2%

Sugars 20.2 g

Protein 27 g53.9%

Vitamin A 89.1% Vitamin C 113.6%

Calcium 10.9% Iron 16.7%

*Based on a 2000 Calorie diet

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French Bean Salad Recipe