Summer Bean Salad
with creamy balsamic vinaigrette
This salad pulls together a melange of colorful and healthy ingredients for a hearty but light meal. Covered in a creamy balsamic vinaigrette, you'll have a simple, flavorful salad.
Smarts: Use older eggs for easier to peel hard-boiled eggs.
- Eggs - 4 , hard-boiled
- Cherry tomatoes - 1 pint , halved
- English cucumber - 1 , sliced or chopped ((Or sub 3 Persian or 1 regular))
- Shallots - 1 bulb , thinly sliced
- Kidney beans (14oz / 397g can) - 1 can , rinsed and drained
- Balsamic vinegar - 3 Tbsp
- Sour cream - 1 1/2 Tbsp
- Maple syrup - 1 Tbsp
- Cooking oil - 1/4 cup
- Salt and pepper - to taste
- Sliced almonds - 1/4 cup
- Baby spinach - 6 oz
Eggs - Place week-old eggs into a saucepan and cover with cold water. Sprinkle in some salt. Bring to a boil and then remove from heat. Let stand for 11 to 12 minutes. Rinse in cold water and peel when cool enough to touch. (Can be done up to 3 days ahead)
Kidney beans - Rinse and drain.
Eggs - Chop.
Make vinaigrette - Whisk together balsamic vinegar, sour cream, maple syrup, and oil. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
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Toss eggs, tomatoes, cucumbers, shallots, kidney beans, almonds, and baby spinach with vinaigrette together.