Green Bean Salad with Eggs
4 servings
60 minutes
Green bean salad with eggs is a vibrant and nutritious dish from Mexican cuisine, where the freshness of ingredients plays a key role. Tender green beans boiled and lightly sautéed in butter acquire a rich flavor that is nicely complemented by garlic aroma. Boiled eggs add textural softness, while mayonnaise gives the salad a creamy consistency and a hint of tanginess. This simple yet protein- and vitamin-rich salad is perfect as a standalone dish or as a side to meat and fish dishes. Light, fresh, and hearty, it pairs wonderfully with Mexican spices and traditional tortillas, creating a balance of taste and nutritional value.
1
Boil the eggs hard and rinse them with cold water.
- Chicken egg: 4 pieces
2
Clean and chop the green beans. Boil water, add salt to taste, add the beans and cook until desired tenderness (5–10 minutes). Rinse the cooked beans in a colander under cold running water.
- Green beans: 400 g
- Mayonnaise: to taste
3
Heat 1 tablespoon of butter in a skillet over medium heat, add green beans, and sauté with the butter for 5 minutes, stirring.
- Butter: 1 tablespoon
- Green beans: 400 g
4
Transfer the fried beans to a salad bowl and squeeze garlic on top.
- Green beans: 400 g
- Garlic: 2 cloves
5
Clean the eggs and chop them into a salad bowl with beans.
- Chicken egg: 4 pieces
6
Add salt to taste, dress with mayonnaise and mix.
- Mayonnaise: to taste
