Green beans, boiled eggs, salad greens. Quick salad made from eggs and green beans. Green bean salad with eggs

Step 1: prepare the ingredients.

First, place all the ingredients needed for the salad on the kitchen table. From the total amount of butter, cut off the mass you need with a knife and transfer it 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 regular 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 medium level.

Add to water 1 teaspoon salt and 1 teaspoon vinegar, These ingredients are needed to prevent the eggs from bursting during cooking. Boil chicken eggs hard 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 shells from the eggs, rinse under running water, dry with paper kitchen towels and place on a plate.

At the same time as the eggs, place a large saucepan half filled with regular running water on the stove. Turn the temperature of the stove under the pan to maximum and let the liquid boil. While the water is boiling in a saucepan, place the green beans in a colander and rinse them under running water to remove any contaminants. Then leave the beans in a colander for 3 – 4 minutes to drain excess moisture and transfer to a cutting board. Trim the stalks of the pods, remove the hard vein, cut the legumes into smaller pieces with an approximate length of up to 5 centimeters and place in a deep plate. It will take you no more to prepare the ingredients 14 – 15 minutes.

Step 2: cook the beans.

After the water in the pan has boiled, add salt to taste, add the beans and cook the ingredient for 10 minutes.

Then, using a slotted spoon, transfer the beans to a colander previously placed in the sink. Wait 1 – 2 minutes until all excess liquid has drained from the beans, transfer the beans to the deep plate in which they were previously located.

Step 3: Fry the beans.

Turn the stove on to medium level and place a frying pan on it with the required amount of butter. When the fat has melted and warmed up, add the green beans to the pan and fry them until lightly golden brown, stirring with a kitchen spatula. Don't overcook the beans, otherwise they may become tough, that's enough. 5 minutes. After the required time has passed, transfer the fried beans to the salad bowl.

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

Squeeze the garlic cloves through a garlic press into the salad bowl with the fried beans.

There, using a hand egg cutter, 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 egg and green bean salad.

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, the salad can be a great appetizer or addition to any dish. Enjoy! Bon appetit!

- – Before cooking, it is advisable to soak green beans in cold water for 3 to 5 hours. This process will soften the beans, which will significantly reduce their cooking time. Also, during soaking, legumes release oligosaccharides - 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 crushed lemongrass leaves.

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

- – The salad will be more delicious if you season it with homemade mayonnaise.

- – Instead of fresh beans, you can use frozen green beans. It does not need to be defrosted before cooking.

Green beans were first used mainly as an ornamental plant, but just recently people have tasted the amazing taste of unripe beans. The pods are rich in fiber, as well as a whole range of useful vitamins and microelements. Today we offer different ones with eggs, and they will definitely be appreciated by the body that requires different proteins.

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

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;
Greenery;
4 medium potatoes;
Sunflower oil;
2 eggs;
Spices;
Mayonnaise.

Salad with green beans and egg:

The first step is to cook the meat: remove veins, fat and films. Then bring the water to a boil, add bay leaf and salt, add meat, cook for about 20 minutes. After the specified time has passed, remove the pan from the heat and leave the fillet to cool in the broth. Then remove from the water and cut into small cubes.
Wash the potatoes and carrots well and cook. After cooking, cool and peel off the skin. Grate both products on a fine grater.
Peel and finely chop the mushrooms.
Peel the onion and finely chop it.
Heat sunflower oil in a frying pan, add onion and fry. Next, add the mushrooms and fry until tender, about 15 minutes.
Wash the beans, remove the ends, boil in water (cooking time about 5 minutes), cool and cut into small pieces.
Boil the eggs until the yolk is firm, cool in cold water and remove the shell. Afterwards you need to finely grate.
Prepare a dish for salad presentation.
The potatoes are laid out in the first layer, salted and mayonnaise is added.
Next, place the mushrooms on top.
Green beans are laid out on top of the mushrooms.
Next comes the meat and smeared with mayonnaise.
Eggs go on top, they also need to be greased.
Next comes the carrots, which need to be placed on the sides of the salad.
Wash the greens and garnish on top. If the salad was made in the shape of carrots, then the greens should be placed 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 presentation of a dish that came from America. The salad components 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:

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 parts.
Boil the eggs until the yolk is firm, cool in water, remove the shell, cut into cubes.
Wash the cucumber, peel if necessary, cut into pieces.
Remove the pit and peel from the avocado, cut into cubes and sprinkle with lemon juice.
Wash the tomato, remove the stem, cut into small cubes.
Rinse green onions in water and cut into small pieces.
Place 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 vital role in it, even the main one, so it’s difficult to call this recipe an ordinary appetizer.

For bean and egg salad 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;
Greenery;
180 ml olive oil;
15 grams of Dijon mustard;
Spices;
15 ml white wine vinegar.

Green bean salad with egg recipe:

Mix olive oil, lemon juice, salt and pepper and leave the tuna fillet in this marinade.
Wash the green beans, cut off the ends, and cook. Then rinse the beans in ice water.
Wash and dry the lettuce leaves, cut into strips or tear by hand.
Boil the eggs, cool in water and peel, then cut into 2 slices each.
Wash the cherry tomatoes and cut them into 6-8 slices.
Fry the marinated fish fillet on all sides.
Whisk vinegar, mustard and olive oil until smooth to form a vinaigrette. Add here the anchovies, chopped as finely as possible, chopped washed greens and chopped peeled garlic.
Mix the remaining ingredients with the sauce.
Place the mixture on a plate, garnish with herbs and place egg slices around.

Salad with green beans and egg

With an unusual egg presentation. Real poaching requires a little skill and practice, but this preparation will diversify main courses, salads, and breakfasts.

For green bean and egg salad 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:

Wash the beans, cook and trim the ends. Leave to cool in ice.
Wash the cherry tomatoes and divide them into 2 slices.
Wash the cucumber and cut into cubes.
Cut the fillet into slices and also fry in oil with spices, it is better to use a grill pan.
Boil poached eggs.
Wash and dry the arugula, tear it into manageable pieces with your hands.
Place greens, beans, cucumbers and meat on a platter, garnish with tomatoes and place an egg in the center. Season with olive oil.

Tip: poached meat can be prepared using vinegar, salt, and even a plastic bag. There will be as many servings in the salad as there will be eggs. Don't worry if it doesn't work out right away. Such eggs are served very often in restaurants, 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 and eggs 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 fresh basil.

Green bean salad with egg:

Wash the beans and trim the ends. Next, cook for about 5 minutes, cool.
Remove the film and veins from the fillet and cook in water with salt. Cool and cut into strips.
Peel the onion and cut into thin half rings.
Wash the bell peppers and remove the seeds with the white film, then cut into strips.
Boil the eggs, cool, cut into cubes.
Fry the peppers and beans in a frying pan.
Pour sunflower oil into another frying pan, heat it, add mustard, soy sauce, tomato paste and your favorite spices. Thyme works well. Mix.
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 prepare, but it turns out juicier. Add salt, bay leaf and peppercorns to the water where the fillet is cooked.

Variations of salads with green beans and eggs are created every day. This healthy and at the same time incredibly tasty combination with different consistencies can help out when guests are approaching. Bon appetit!

Green bean salad is a very healthy dish. Anyone who cares about beauty and youth needs to prepare this salad regularly! It would also be appropriate to serve it on a festive table - this 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 for heat treatment of beans. Green beans go well with a huge number of ingredients - both plant and animal. And you can season the bean salad with either vegetable oil or milk sauce.

Ingredients

Egg and Green Bean Salad Recipe

Wash the eggs and boil for 7-8 minutes, then place them in cold water to make the shells come off easier. Wash green beans (asparagus) and cut into 5 cm pieces. Place in boiling water and boil for exactly 7 minutes. Remove from heat, place in a sieve and rinse with cold water. Heat 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. Stir and leave to soak. Peel the eggs and cut into cubes. Add to the beans, season with lemon juice and salt. Season the salad with yogurt and mix gently. Add fresh herbs if desired.

Green beans are a versatile product that can be stocked in the freezer in the fall. There is nothing complicated about this - just tear up the bean pods, put them in a bag or container and put them in the freezer. After this, you can prepare first, second courses and salads from beans all winter long.

Many people also love green beans because their calorie content is minimal and, in addition, they are 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 simple to prepare, resulting in an appetizing 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.

Preparation

First prepare the beans. 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 spoil.

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

Place the beans on a plate.

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

Wash the garlic, peel it, chop it. Place immediately on top of the eggs. Garlic will add piquancy and spiciness to the salad.

Wash and chop the dill greens. Add to other ingredients.

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

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

Mix everything thoroughly and place into serving bowls. It is recommended to eat the salad warm - this way it will be especially tasty. Bon appetit!

On a note:

Instead of mayonnaise, you can add low-fat unsweetened yogurt, or homemade mayonnaise - then the recipe will turn out especially tasty.
To make the salad spicier, you can add onions.
Some chefs add pickled cucumbers to this salad for a more original taste.
Do not forget that the shelf life of the salad is 24 hours in the refrigerator and 12 hours outside the refrigerator. It can be longer, but then it needs to 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 onions)
50 grams of butter;
“Light” mayonnaise;
spices (salt, pepper mixture - to taste).

Recipe:

Chop the green bean shoots and boil in slightly boiling salted water for five to ten minutes. Place the finished beans in a colander and rinse under cold running water.
Place one tablespoon of butter in a preheated frying pan, wait until it melts and sizzles, then add the beans and fry over medium heat for 5 minutes, stirring vigorously.
Place the finished beans in a deep salad bowl, squeeze 1-2 cloves of garlic on top through a garlic press. For those who like spicier garlic, you can squeeze out more.
Boil hard-boiled eggs, cover with cold water, then peel, cut into small slices or slices, and then add to the salad bowl.
Mix the prepared ingredients thoroughly, add spices to taste (salt, a mixture of peppers), herbs (dill, parsley, green onions), mix thoroughly and season with mayonnaise, then leave for 20-30 minutes at room temperature.
You can serve it immediately in a salad bowl, or arrange it on plates, garnishing with the remaining herbs. Bon appetit everyone!