EGG and BEAN SALAD
 
 
Author:
Recipe type: Salad
Cuisine: Azeri
Serves: 2-3
Ingredients
  • 1 medium head of Romaine lettuce (about 4 cups shredded)
  • 1½ cups cooked red beans, or pinto beans (or 1½ cans, drained and rinsed)
  • 4 eggs, hard boiled and cooled
  • 2 TBSP finely chopped fresh parsley or other herbs (optional)
  • FOR THE DRESSING
  • ⅛-1/4 cup fresh lemon or lime juice, adjust to taste
  • ¼ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • ⅛ cup olive oil
Instructions
  1. Wash the lettuce and pat dry with a paper towel. Shred into 1-inch strips and add to a large bowl.
  2. Peel the cooled hard boiled eggs and slice them with a sharp knife. Add to the bowl.
  3. Add the cooked red or pinto beans to the bowl.
  4. Add the optional finely chopped fresh parsley.
  5. In a small bowl add the fresh lemon or lime juice, kosher salt and pepper.
  6. Add the olive oil to the bowl in a slow stream while whisking vigorously to emulsify the dressing.
  7. Pour the dressing over the salad and toss to coat all the ingredients.
  8. Serve with a roll or slice of crusty bread.
Notes
To hard boil eggs that consistently have beautiful yellow yolks;
Place 4 large eggs in a 1-Qt saucepan. Add enough water to cover the eggs. Bring the water to a boil over medium heat without covering the saucepan. Continue boiling for 5 minutes. Remove the saucepan from the heat and cover with a tight lid. Leave on the counter top for 30 minutes. Drain the hot water and add cold water to the eggs. Remove the eggs and let them cool completely before peeling and slicing.
Recipe by Persian Mama at http://persianmama.com/egg-bean-salad/