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Fast and tasty
Salad with green string beans and egg

Green Bean and Egg Salad

Simple, light, quick, made from ordinary ingredients! This green bean and egg salad is one of those simple everyday dishes. It comes together in just 25 minutes. And it gets eaten even faster. The perfect dish for a quick, filling snack or dinner.

Maria

Recipe author

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Composition / ingredients

Servings:

Green string beans

250

Hard cheese

100

Eggs

Garlic

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 54 % 14 g

Carbohydrates 12 % 3 g

175 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make a green bean and egg salad? Gather all the ingredients you'll need. Use large, top-grade eggs, preferably with bright yellow yolks - that way the salad will look prettier. You can use fresh or frozen string beans. I used beans frozen as whole pods, not cut. Use your favorite kind of cheese; the main thing is that it's good-quality and tasty.
Step 2:

Hard-boil the eggs, cool them, and peel them. Chop the eggs coarsely with a knife. If you want a softer salad texture, you can chop the eggs finely or grate them on a coarse grater. I wanted more noticeable pieces, so I cut the eggs into large chunks. Use whatever cut you prefer.
Step 3:

Grate the cheese on a coarse grater.
Step 4:

Boil the green beans until tender in plenty of boiling salted water. If the beans are fresh, 5 minutes is enough; if frozen, 10 minutes. The main thing is not to overcook the pods: they should stay firm and a bright green color.
Step 5:

Tip the cooked beans into a colander or sieve, let all the water drain off, and cool them. If you like, you can serve the salad warm; in that case there's no need to cool the pods - just shake the sieve well a few times to remove all the excess moisture.
Step 6:

In a salad bowl, combine the green beans, eggs, cheese, and garlic run through a press.
Step 7:

Dress the salad with mayonnaise and mix. You can serve the salad right away. Enjoy!

In summer and fall, it's better to eat string beans fresh - you'll get far more vitamins that way. But even frozen, especially flash-frozen, beans keep plenty of nutrients, and they're available year-round.
How do you hard-boil eggs? To keep the eggs from cracking while they cook, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover with cold water and cool. The sharp temperature change makes the shells easier to peel.
Any cheese works for this dish - hard, semi-hard, or soft like mozzarella. The main thing is that it's tasty, good-quality, free of milk-fat substitutes, and melts well.
It's better to make the mayonnaise yourself - it's tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like - this will cut the dish's calories.