How To Make Cannellini bean & egg salad with crispy crumbs
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 eggs
- 1 cup bread crumbs
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
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Place the eggs in a pot and cover with water. Add salt and bring to a boil. Boil for 10 minutes, then remove from heat and place in ice water to cool. Peel and roughly chop the eggs.
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Heat 1 tablespoon of olive oil in a pan over medium heat. Add the bread crumbs and cook until golden brown and crispy, about 5 minutes. Set aside.
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In a large bowl, combine the cannellini beans, chopped eggs, lemon juice, Dijon mustard, and remaining olive oil. Season with salt and pepper to taste. Toss to combine.
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Divide the salad onto plates and sprinkle with the crispy bread crumbs. Garnish with fresh parsley.
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Serve immediately.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 400mg
- Total Carbohydrates : 35g
- Dietary Fiber : 8g
- Sugar : 1g
- Protein : 17g
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