Are you ready to transform simple ingredients into a mouthwatering masterpiece that will revolutionize your lunch routine? This Boiled Egg Butter Bean Salad is not just another recipe – it's a flavor explosion that combines creamy butter beans, perfectly cooked eggs, and a zesty olive oil dressing that will make your taste buds dance! Perfect for health-conscious foodies, busy professionals, and anyone craving a quick, nutritious meal that doesn't compromise on taste, this British-inspired dish is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 boiled eggs, quartered
- 1 can butter beans, rinsed and drained
- 1/2 red onion, diced
- 1/4 cup parsley, chopped
- Olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the eggs: Place eggs in a pot of cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 7-8 minutes for hard-boiled eggs. Immediately transfer eggs to an ice water bath to stop cooking.
- Drain the butter beans thoroughly using a colander. Rinse under cold water to remove any canning liquid.
- Finely dice the red onion into small, uniform pieces to ensure even distribution in the salad.
- Peel the cooled eggs carefully. Cut each egg into quarters using a sharp knife.
- In a large mixing bowl, combine the rinsed butter beans, diced red onion, and quartered eggs.
- Chop fresh parsley finely, releasing its aromatic oils.
- Create the dressing by whisking together olive oil, lemon juice, salt, and pepper in a small bowl until well combined.
- Pour the dressing over the bean and egg mixture. Gently fold ingredients together to coat evenly without breaking the egg quarters.
- Sprinkle chopped parsley over the salad for added freshness and color.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately at room temperature or slightly chilled for the best flavor and texture.
Tips
- Egg Perfection: Use room temperature eggs for more even cooking and easier peeling. The 7-8 minute boiling method ensures a firm yet creamy yolk.
- Bean Preparation: Always rinse canned butter beans thoroughly to remove excess sodium and improve their clean, fresh taste.
- Onion Technique: Soak diced red onions in cold water for 5 minutes before adding to the salad to reduce their sharp bite and make them more digestible.
- Dressing Tip: Whisk the olive oil and lemon juice vigorously to create a smooth, well-emulsified dressing that coats every ingredient perfectly.
- Serving Suggestion: For an extra layer of flavor, consider adding a sprinkle of smoked paprika or fresh cracked black pepper just before serving.
- Make-Ahead Magic: This salad can be prepared up to 24 hours in advance, allowing flavors to meld in the refrigerator. Just add fresh parsley just before serving to maintain its vibrant color and fresh taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 190mg
