Are you ready for a completely new egg salad? This dish is like 4 perfectly cooked hard-boiled eggs fell into a medley of fresh beans. Great crunch, creamy eggs, a touch of “heat” from the red onion and a simple dressing of lemon and olive oil.
4 oz. hericot vert or green beans of choice
½ cup of fava beans or beans of choice
¼ of a small red onion, sliced very thin
1 TB thyme leaves (fresh or dry)
2 TB lemon juice (or to taste)
2 TB olive oil (or to taste)
Pinch of salt
Bring a small pot of water to boil.
Drop the beans in (one type at a time) and boil for about 3 minutes or until beans are tender but still firm and hold their shape. Remove from water and rinse under cold water until the beans are cool. (you can use an ice bath if you prefer). Pat dry and set aside. Repeat with each bean type you chose.
Place all the beans in a bowl. Roughly chop the egg and add to bowl. Add the red onion, thyme, lemon juice, olive oil and salt. Mix and taste. Adjust to suit your taste. Eat or cover and keep in refrigerator for up to 24 hours. Enjoy!
Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.
Eat well, Enjoy life, Be happy!