Beany green and egg salad

Tuesday, March 28, 2017. Author Leilah Isaac

Salad

1 cup frozen sweetcorn (175g)

1/2 tin mixed beans (210g)

1/2 red onion (50g)

1 celery stalk (50g)

3 persian cucumbers (70g)

1/3 cup cherry tomatoes (70g)

2 eggs

Optional: Spoon of dried cranberries for a little chew and sweetness.

Dressing

1 tbsp olive oil (15ml)

2 tbsp balsamic vinegar (30ml)

1 tbsp lemon juice (15ml)

2 garlic cloves

Salt and pepper to taste

Calories: 317

Protein: 12g

Carbohydrates: 35g (of which 9g is fiber and 14g is sugar)

Fat: 13g (of which 3g is saturated fat and 5g is monounsaturated fat)

1) Beginning with the dressing, peel and crush the garlic and place in a small bottle with all remaining dressing ingredients. Shake vigorously and set aside. This will enable the flavors to blend whilst we create the salad. 

2) Bring the frozen sweetcorn to boil in a deep pan with 2 cups of water. Reduce the heat and continue to simmer with the lid on for 5 minutes. Drain and put aside.

3) Using the same deep pan, place the eggs inside with enough water to cover the eggs, and bring to a boil. Continue to simmer for 8 mins while you prepare the rest of the salad.

4) Slice the red onions and place in a bowl of cold water for 10 mins (this is a tip to take ‘the bite’ out of it).

5) Chop the celery, tomatoes, cucumbers and combine with the beans and sweetcorn all in your favorite bowl. Finally, drain and stir in the onions.

6) Peel the egg, slice in half, and place this atop the salad.

7) Pour the dressing onto the salad when you are ready to serve.

Discover the many health benefits of eggs and whether your genotype would benefit from this recipe by clicking here.