Egg And Bean Dinner Salad Recipes

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KIDNEY BEAN SALAD



Kidney Bean Salad image

A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

Provided by Jackie Noel Smith

Categories     Salad     Beans

Time 1h30m

Yield 6

Number Of Ingredients 7

2 eggs
2 (15 ounce) cans kidney beans, drained
½ onion, diced
1 stalk celery, diced
2 tablespoons sweet pickle relish
½ cup mayonnaise
salt and pepper to taste

Steps:

  • Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
  • In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g

BACON AND EGGER DINNER SALAD



Bacon and Egger Dinner Salad image

A refreshing yet hearty dinner salad with bacon, eggs, and vegetables, that takes no time to whip up! You can use any vegetables you have on hand, but the idea is to use 'green ones'. This recipe was passed on from my father-in-law to my husband. They have a Dutch name for it which means 'good stuff', which it is!

Provided by MONICA DEREGT

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 9

8 slices bacon, cut into small pieces
4 eggs
6 cups iceberg lettuce, torn into bite-sized pieces
1 green bell pepper, diced
4 green onions, chopped
1 cucumber, peeled and diced
3 stalks celery, sliced
2 cups small broccoli florets
¼ cup mayonnaise

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving a small amount of the grease, drain the bacon, crumble, and set aside.
  • Using the same pan, heat the reserved bacon grease to medium-high. Fry the eggs until yolks are cooked through, but still tender, approximately 2 to 3 minutes. Remove from heat, cool slightly, and cut into long strips.
  • Divide lettuce among salad plates, and arrange bell pepper, green onion, cucumber, celery, and broccoli over lettuce. Top each salad with bacon, sliced eggs, and 1 tablespoon of mayonnaise. To be tossed on the plate once served.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 12.8 g, Cholesterol 221.7 mg, Fat 25.2 g, Fiber 4.1 g, Protein 15.6 g, SaturatedFat 5.9 g, Sodium 595.1 mg, Sugar 5.8 g

EGG-AND-BEAN DINNER SALAD



Egg-and-Bean Dinner Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

6 large eggs
1 to 2 bunches baby turnips, trimmed and quartered, or 4 medium turnips, cut into 1-inch pieces
3 tablespoons unsalted butter
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 heads endive, chopped
2 heads Bibb lettuce, torn
1/2 head escarole or frisee, torn
2 stalks celery, chopped
1 14-ounce can cannellini beans, drained and rinsed
Kosher salt and freshly ground pepper

Steps:

  • Put the eggs and turnips in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, 10 minutes. Remove the eggs but keep the turnips in the hot water, covered, until tender, 2 to 3 more minutes. Peel the eggs and cut into quarters.
  • Drain the turnips, then return to the warm pan and toss with the butter (turn on the heat to melt the butter if needed). Add the tarragon, chives, olive oil and lemon juice and toss.
  • Toss the endive, lettuce, escarole, celery and beans in a large
  • bowl and season with salt and pepper. Add the eggs and turnip mixture and gently toss again.

Nutrition Facts : Calories 399, Fat 27 grams, SaturatedFat 9 grams, Cholesterol 345 milligrams, Sodium 222 milligrams, Carbohydrate 26 grams, Fiber 9 grams, Protein 16 grams

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