New!
Cannellini bean salad with egg & croutons
484 kcal per person
23g Protein
50g Carbs
21g Fat
11g Fiber
Ingredients
- 1 egg
- 7 ounces cannellini beans (196 g)
- 1 stalk celery
- 1 tomato
- ¼ red onion
- 1 slice bread, whole wheat
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon yellow mustard (7 g)
- 1 ½ teaspoon vinegar (8 ml)
- 1 handful arugula (30 g)
Preparing this recipe
- Boil the egg for 6-8 minutes. Rinse with cold water and cut the egg into quarters.
- Rinse the cannellini beans in a colander with cold water and let them drain.
- Cut the celery into pieces. Cut the tomato into wedges. Slice the red onion into half rings. Cut the slice of bread into cubes.
- Heat half of the oil in a frying pan and fry the bread cubes in it until crispy.
- Make a dressing from the remaining oil, mustard and vinegar.
- In a bowl, mix the arugula with the cannellini beans, celery, tomato and red onion. Add the egg quarters and distribute the croutons over the salad. Season with pepper and salt.
- Serve the cannellini bean salad with the dressing.
Tip van FitChef
You can also make the croutons from a ciabatta bun.
