White bean salad with eggs and vegetables
Recipe by PlanMyMealsUpdated
- min
- 20
- portions
- 4
- protein/portion
- 22 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Boil the eggs in a saucepan of water for 10 minutes from boiling. Cool in cold water, peel and cut into quarters.
- Drain and weigh 600 g of canned white beans. Heat in 300 ml of water over low heat for 3 to 5 minutes and drain well.
- Chop the onion, garlic and parsley. Remove the pepper seeds and cut into small cubes.
- Toss the warm beans with the chopped vegetables, olive oil and salt. Rest for 5 minutes and serve topped with the eggs.
Shopping tip
The bean weight is after draining. This version uses canned white beans so no soaking is needed.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.