How To Make Big Egg, Bacon & Bean Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 8 big eggs
- 8 slices of bacon
- 1 can (15 ounces) of kidney beans, drained and rinsed
- 1 can (15 ounces) of black beans, drained and rinsed
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
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In a medium pot, place the eggs and cover them with water. Bring to a boil over high heat, then reduce the heat to low and let them simmer for 9 minutes. Remove from heat and place the eggs in cold water to cool. Once cooled, peel and cut them into quarters.
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Meanwhile, in a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and place on a paper towel to drain excess grease. Once cooled, crumble it into small pieces.
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In a large bowl, combine the kidney beans, black beans, sliced red onion, and chopped parsley. Add the quartered eggs and crumbled bacon.
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In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
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Serve the salad chilled or at room temperature.
Nutrition
- Calories : 306kcal
- Total Fat : 19g
- Saturated Fat : 4g
- Cholesterol : 314mg
- Sodium : 545mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 1g
- Protein : 20g
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