Bean salad with halved eggs, grated carrots and chives dip
easy
25 mins
25 mins
Ingredients
- 4 Eggs (size M)
- 500 g frozen princess beans beans
- 7-10 Tbsp Salt
- 1 can(s) (425 ml) small white beans (e.g. cannellini)
- 1 (approx. 175 g) Mini Romaine lettuce
- 200 g Carrots
- 3 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Olive oil
- 2 (approx. 80 g) Onions
- 1 small bunch of chives
- 75 g Whole milk yoghurt
- 75 g Schmand
Directions
- 1
Boil the eggs in boiling water for 7-8 minutes until soft. In the meantime, put the green beans into boiling salted water without defrosting them and simmer for about 5 minutes. Rinse and drain the white beans. Clean and wash the salad, drain thoroughly and pluck roughly. Clean, wash and coarsely grate carrots.
- 2
Drain the beans, rinse with cold water and let them drip off. Drain the eggs, rinse with cold water, peel and halve. Season vinegar with salt, pepper and sugar. Fold in the oil. Peel onions and cut into strips. Wash chives, dab dry and cut into fine rings. Mix yoghurt and sour cream. Season with salt, pepper and some sugar, fold in chives. Put beans, onions, eggs and salad in a bowl, mix carefully with vinaigrette, arrange on plates and sprinkle with grated carrot.
- 3
Peel onions and cut into strips. Wash chives, dab dry and cut into fine rings. Mix yoghurt and sour cream. Season with salt, pepper and some sugar, fold in chives. Put beans, onions, eggs and salad in a bowl, mix carefully with vinaigrette, arrange on plates and sprinkle with grated carrot. Add the chives dip
Nutrition Facts
320 kcal
17 g
20 g
16 g
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