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Salad with white beans, eggs and mushrooms

White Bean Salad with Egg and Mushrooms

Another spin on a favorite bean salad! For anyone who loves legumes, here's a salad with mushrooms — tasty and filling. You'll need beans; if you can find a multicolored mix, go for it, since it looks prettier in the dish. But that's not the only reason — the different beans taste a little different too, so you get a nice variety.

ninaola

Recipe author

Salad with white beans, eggs and mushrooms

Composition / ingredients

Servings:

White beans (red beans work too)

200

Mushrooms (usually button mushrooms, but others work too)

300

Onion

Eggs

Vegetable oil

Salt

Pepper

Parsley (a sprig)

Dill (a sprig)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 48 % 10 g

Carbohydrates 29 % 6 g

134 kcal

GI: 100 / 0 / 0

Cooking method

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Soak the beans in cold water overnight, then boil them. One tip: don't salt them until they're fully cooked, or the skins will burst while the insides stay raw. Once they're done, rinse them under cold water and set them aside. Meanwhile, you should have your mushrooms sliced. Put them in a skillet and let them cook down a bit so their liquid evaporates, then add the vegetable oil and finely chopped onion and sauté. Hard-boil the eggs and grate them, or just mash them with a fork. Now combine all the ingredients, add the parsley or dill, season with salt and pepper, and dress with sunflower oil. Our salad is ready — I hope some of you enjoy it!