Green bean salad with egg recipe. Green bean salad with boiled eggs. For a salad with beans and eggs

Step 1: prepare the ingredients.

First, lay all the ingredients for the salad on the kitchen table. From the total amount of butter, cut off the mass you need with a knife and transfer to a small bowl. Peel the garlic and place in a separate bowl. Cut the tip off the mayonnaise package with scissors. Place the required number of chicken eggs in a deep saucepan, pour ordinary running water into it so that it is approximately above the level of the eggs. by 3 centimeters and place the container on the stove, turned on to the middle level.
Add to water 1 teaspoon salt and 1 teaspoon vinegar these ingredients are needed so that the eggs do not burst during cooking. Hard boil chicken eggs 11 - 12 minutes. Then remove the saucepan from the stove, drain the boiling water and pour cold running water over the eggs. Let the ingredients cool completely. Then remove the shell from the eggs, rinse under running water, pat dry with paper kitchen towels and place on a plate.
Simultaneously with the eggs, place a large saucepan on the stove, half filled with ordinary running water. Turn the temperature of the stove under the pan to the maximum, and let the liquid boil. While the water is boiling in the pot, place the green beans in a colander and rinse them under running water to remove all sorts of contaminants. Then leave the beans in a colander for 3 - 4 minutes so that the glass is excess moisture and transfer to a cutting board. Cut off the stalks of the pods, remove the tough vein, cut the legumes into smaller pieces with an approximate length of up to 5 centimeters and transfer to a deep plate. It will take you no more to prepare the ingredients 14 - 15 minutes.

Step 2: Boil the beans.

After the water in the pan boils, add salt to taste to it, throw in the beans and cook the ingredient for 10 minutes.
Then, using a slotted spoon, transfer the beans to the colander pre-installed in the sink. Wait 1 - 2 minutes until all excess liquid drains from the beans, and transfer the beans to the deep plate in which they were previously located.

Step 3: Saute the beans.

Turn on the stove to a medium level and put a pan with the right amount of butter on it. When the fat is melted and hot, throw the green beans into the pan and fry them until lightly golden brown, stirring with a kitchen spatula. Do not overcook the beans otherwise they can become tough, that's enough 5 minutes. After the desired time has elapsed, transfer the fried beans to a salad bowl.

Step 4: Combine all the ingredients and dress the salad.

Squeeze garlic cloves through a garlic press into a salad bowl with fried beans.
There, using a manual egg knife, chop the boiled chicken eggs.
Then add the required amount of mayonnaise by squeezing it out of the bag into a bowl with all the ingredients.
Stir the salad with a tablespoon until smooth, taste and add salt to taste if necessary.

Step 5: serve a quick salad of eggs and green beans.

A quick salad of eggs and green beans is served at room temperature, placed in a salad bowl or in separate deep bowls. Very tender and easy to prepare salad can be a great appetizer or addition to any meal. Enjoy! Enjoy your meal!

- - It is advisable to soak green beans in cold water for 3 to 5 hours before cooking. This process will soften the beans, which will greatly reduce their cooking time. Also, during soaking, oligosaccharides come out from legumes - sugars that are poorly absorbed by the human body and cause gas formation.

- - In order to complement the taste and aroma of this salad, you can add spices such as allspice, ground black pepper, nutmeg or dried and chopped lemongrass leaves.

- - You can dress the salad not only with mayonnaise, but also with cream, sour cream or vegetable fats.

- - The salad will be more delicious if it is seasoned with homemade mayonnaise.

- - Instead of fresh beans, you can use frozen green beans. You don't have to defrost it before cooking.

Salad with green beans is a very healthy dish. Everyone who cares about beauty and youth needs to prepare such a salad regularly! It would also be appropriate to serve it on the festive table - such a salad looks bright and original. The main secret of its success is the correct selection of secondary ingredients and sauce.

It is also important to observe the time of heat treatment of beans. Green beans go well with a huge number of ingredients - both plant and animal. And you can fill the bean salad with both vegetable oil and milk sauce.

Ingredients

egg and green bean salad recipe

Wash the eggs and boil for 7-8 minutes, then place in cold water to make the shell easier to move. Wash green (asparagus) beans and cut into 5 cm pieces. Dip in boiling water and boil for exactly 7 minutes. Remove from heat, put on a sieve and rinse with cold water. Heat up the oil in a frying pan.

Fry the beans for about 6 minutes, stirring constantly. Transfer to a salad bowl and add garlic, passed through a press. Mix and leave to soak. Peel the eggs and cut into cubes. Add to beans, season with lemon juice and salt. Dress the salad with yogurt and mix gently. Add fresh herbs if desired.

String beans are a versatile product that can be stocked in the freezer from autumn. There is nothing complicated in this - just pick the bean pods, put them in a bag or container and put them in the freezer. After that, you can cook the first, second courses and salad from the beans for the whole winter.

Many people love green beans also because their calorie content is minimal and, in addition, it is rich in fiber. As a result, it turns out that green beans are an ideal dietary product.

By the way, an additional advantage of green beans is that the plant practically does not absorb harmful substances from the outside, which means it is completely safe for our body.

We will prepare a simple and healthy green bean salad with egg and garlic, the dish is prepared simply, it turns out a delicious green appetizer with a spicy flavor.

Ingredients

• Fresh or frozen green beans - 200 g;
• egg - 2 pcs.;
• garlic - 2 cloves;
• mayonnaise - 3 tbsp. l.;
• dill greens - 1 bunch;
• coconut or sunflower oil - 1 tbsp. l.;
• salt, pepper - to taste.

Cooking

Prepare the beans first. To do this, rinse it under water and cut it.

Note to the hostess: Do not forget to defrost the beans before cooking, otherwise all the water will go into the salad, and then it will quickly deteriorate.

Soak beans in boiling salted water for 5 minutes. Then take out the green beans and fry in coconut or any other vegetable oil for 10 minutes under the lid.

Lay the beans on a plate.

Hard-boiled chicken eggs, peel, cut. Place on a plate with the beans.

Wash the garlic, peel, chop. Pour immediately over the eggs. Garlic will add piquancy and spiciness to the salad.

Wash and chop dill greens. Add to the rest of the ingredients.

Note to the hostess: instead of dill, you can use any other greens - for example, green onions or parsley.

Add mayonnaise, salt, pepper to the salad - to taste.

Mix everything thoroughly and put in portioned plates. It is recommended to eat the salad warm - so it will be especially tasty. Enjoy your meal!

On a note:

• Instead of mayonnaise, you can add low-fat unsweetened yogurt, or home-made mayonnaise - then the recipe will turn out to be especially tasty.
• To make the salad spicier, you can add onions.
• Some chefs, for a more original taste, add pickled cucumbers to this salad.
• Do not forget that the shelf life of the salad is a day in the refrigerator and 12 hours - out of the refrigerator. It can be longer, but then it must be stored in a special container in the refrigerator.

• 450 grams of green beans;
• 3-4 chicken eggs;
• 2-3 cloves of fresh garlic;
• greens (dill, parsley, green onion)
• 50 grams of butter;
• mayonnaise "Light";
• spices (salt, a mixture of peppers - to taste).

Recipe:

1. Cut green bean shoots and boil in lightly boiling salted water for five to ten minutes. Throw the finished beans in a colander, rinse under running cold running water.
2. Put one tablespoon of butter in a preheated pan, wait until it melts and sizzles, then add the beans and fry over medium heat for 5 minutes, stirring vigorously.
3. Put the finished beans in a deep salad bowl, squeeze 1-2 garlic cloves through the garlic press from above. For lovers of "sharper" garlic, you can squeeze out more.
4. Hard-boil the eggs, pour cold water over them, then peel them, cut into small slices or slices, and then add to the salad bowl.
5. Mix the finished ingredients thoroughly, add spices (salt, a mixture of peppers), herbs (dill, parsley, green onions) to taste, mix thoroughly and season with mayonnaise, then leave for 20-30 minutes at room temperature.
6. Serve at the table immediately in a salad bowl, or spread out on plates, decorating with the remaining greens. Bon appetit everyone!

String beans were first used mainly as an ornamental plant, but just recently people have tasted the amazing taste of unripe beans. Pods are rich in fiber, as well as a whole range of useful vitamins and minerals. Today we offer various ones with an egg, and the body that requires different proteins will definitely appreciate them.

For this recipe, you can take any mushrooms: russula, chanterelles, porcini, mushrooms, deer horns ... In any case, the dish will turn out surprisingly tasty and satisfying. And you can form it in the form of a carrot, if you leave this root crop in the end.

For a salad with beans and eggs you need:

• 140 grams of green beans;
• 1 chicken fillet;
• 280 grams of mushrooms;
• 2 large carrots;
• 1 medium onion;
• Greens;
• 4 medium potatoes;
• Sunflower oil;
• 2 eggs;
• Spices;
• Mayonnaise.

Salad with green beans and egg:

1. The first step is to cook the meat: remove the veins, fat and films. Then bring the water to a boil, add a bay leaf and salt, put the meat, cook for about 20 minutes. After the specified time has elapsed, remove the pan from the heat and leave the fillet to cool in the broth. Then take it out of the water and cut into small cubes.
2. Wash potatoes and carrots well and put to boil. After cooking, cool and peel off the skin. Grate both products on a fine grater.
3. Clean the mushrooms and finely chop.
4. Remove skin from onion and chop finely.
5. Heat sunflower oil in a frying pan, add onion, fry. Next, pour the mushrooms here and fry until tender, about 15 minutes.
6. Wash the beans, remove the tips, boil in water (cooking time is about 5 minutes), cool and cut into small pieces.
7. Boil the eggs until hard yolk, cool in cold water and remove the shell. After that you need to rub it finely.
8. Prepare a salad presentation dish.
9. Potatoes are laid out in the first layer, salted and mayonnaise is added.
10. Next put the mushrooms on top.
11. String beans are laid out on mushrooms.
12. Next comes the meat and smeared with mayonnaise.
13. Eggs go on top, they also need to be lubricated.
14. Next comes the carrots, which must be laid out on the sides of the salad.
15. Wash the greens and decorate with it on top. If the salad was made in the form of carrots, then the greens should be put at the thick end as tops.

Tip: To improve the taste of the salad, you can make your own mayonnaise. To do this, you need to combine mustard, egg, lemon juice, sugar and salt, any vegetable oil and your favorite spices.

Salad with green beans and egg

A very interesting serving of a dish that came from America. The components of the salad can be changed at your discretion, but it is important that there are beans and an egg.

For a salad with beans and eggs you need:

• 1 large fleshy tomato;
• 1 cucumber;
• Lemon juice;
• 2 avocados;
• 200 grams of green beans;
• 2 eggs;
• green onions;
• 50 ml. mayonnaise;
• Spices.

Green bean and egg salad:

1. Wash the green beans and cut off the ends, then cook for 5 minutes in boiling water, drain and let cool. Then cut into 2-3 pieces.
2. Boil the eggs to a hard yolk, cool in water, remove the shell, cut into cubes.
3. Wash the cucumber, peel if necessary, cut into pieces.
4. Free the avocado from the stone and peel, cut into cubes and pour over the lemon juice.
5. Wash the tomato and remove the stem, cut into small cubes.
6. Rinse green onions in water and cut into small pieces.
7. Put all products in a bowl, add mayonnaise and mix.

Green bean and egg salad

This can be served as a full-fledged second course, because tuna plays a crucial role in it, even the main one, so it’s hard to call this recipe an ordinary snack.

For a bean salad with an egg you need:

• 400 grams of tuna fillet;
• 6 quail eggs;
• 300 grams of green beans;
• 14 cherry tomatoes;
• Lettuce leaves;
• 70 grams of anchovies in oil;
• 0.5 lemon;
• 4 cloves of garlic;
• Greens;
• 180 ml of olive oil;
• 15 grams of Dijon mustard;
• Spices;
• 15 ml white wine vinegar

Green bean salad with egg recipe:

1. Mix olive oil, lemon juice, salt and pepper and leave the tuna fillet in this marinade.
2. Wash the green beans and cut off the ends, cook. Then rinse the beans in ice water.
3. Wash and dry the lettuce leaves, cut into strips or tear with your hands.
4. Boil eggs, cool in water and peel, then cut into 2 slices each.
5. Wash the cherry and cut into 6-8 slices.
6. Fry the marinated fish fillet on all sides.
7. Beat vinegar, mustard and olive oil until smooth - you get a vinaigrette sauce. Add chopped anchovies as small as possible, chopped washed greens and chopped peeled garlic here.
8. Mix the rest of the ingredients with the sauce.
9. Put the mixture on a dish, decorate with herbs and put egg slices around.

Salad with green beans and egg

With an unusual serving of eggs. For real poached, you need a little skill and practice, but such cooking diversifies main courses, salads, and breakfasts.

For a green bean salad with an egg, you need:

• 70 grams of green beans;
• 4 cherry tomatoes;
• Olive oil;
• 1 cucumber;
• Spices;
• 2 eggs;
• A bunch of arugula;
• 1 chicken fillet.

Green Bean Salad with Eggs:

1. Wash the beans, boil and trim the ends. Leave to freeze in ice.
2. Wash cherry tomatoes and divide into 2 slices.
3. Wash the cucumber, cut into cubes.
4. Cut the fillet into slices and also fry in oil with spices, it is better to take a grill pan.
5. Boil poached eggs.
6. Rinse and dry the arugula, tear with your hands into convenient pieces.
7. Put greens, beans, cucumbers and meat on a dish, decorate with tomatoes and put an egg in the center. Fill with olive oil.

Tip: You can poach with vinegar, salt, and even a plastic bag. How many servings in the salad, so many eggs. Don't worry if it doesn't work right away. Such eggs are served in restaurants very often, which indicates their difficult method of preparation. A little practice - and everything will work out!

Green bean salad with eggs

Whatever color you choose, bell peppers transform the look of any dish. And in this one, it is also served with a spicy sauce.

For a salad with green beans with an egg, you need:

• 2 chicken fillets;
• 1 small onion;
• 100 grams of green beans;
• 4 quail eggs;
• 2 bell peppers;
• Spices;
• 30 grams of tomato paste;
• Sunflower oil;
• Soy sauce;
• Mustard;
• 3 sprigs of fresh basil

Green Bean Salad with Egg:

1. Rinse the beans and cut off the ends. Then cook for about 5 minutes, cool.
2. Free the fillet from the film and veins and boil in water with salt. Cool and cut into strips.
3. Remove the husk from the onion and cut into thin half-rings.
4. Wash the bell peppers and remove the seeds with a white film, then cut into strips.
5. Boil eggs, cool, cut into cubes.
6. Fry peppers and beans in a pan.
7. Pour sunflower oil into another pan, heat it up, add mustard, soy sauce, tomato paste and your favorite spices. Thyme is good. Mix.
8. Mix all products in one container, pour dressing on top.

Tip: You can use duck breast instead of chicken breast. It takes a little longer to cook, but it turns out juicier. In the water where the fillet is cooked, add salt, bay leaf and peppercorns.

Variations of salads with green beans and eggs are created every day. This healthy and at the same time unusually tasty combination with different textures can help out in a minute when guests are on the way. Enjoy your meal!