Bistro runner bean salad

Bistro runner bean salad

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(5 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
Runner beans are usually just treated as a side dish, but in this main-meal salad they get a starring role

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal318
  • fat26g
  • saturates7g
  • carbs6g
  • sugars5g
  • fibre3g
  • protein17g
  • salt1.7g
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  • 200g runner bean, trimmed and sliced
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2,000 years, and are a popular garden…

  • 8 rashers smoked streaky bacon, chopped into small pieces
  • 1 tbsp white wine vinegar
  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 romaine lettuce, cut into large pieces
  • 200g cherry tomato, halved

For the dressing

  • 2 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Whisk together the dressing ingredients, then set aside. Cook the runner beans in a pan of boiling water for 4 mins until tender. Drain and tip into iced water. Fry the bacon in a dry pan until crisp, add the beans to the bacon, then remove from the heat. Bring another pan of water to the boil, add the vinegar, then poach the eggs for about 3 mins. Remove from the pan with a slotted spoon, then drain on kitchen paper.

  2. Dress and toss the beans and bacon with the lettuce and tomatoes. Pile the salad onto 4 plates, top with poached eggs and serve.

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Comments (6)

lizleicester's picture

Tasty salad which I scaled down for 1 person only.

foodie64mum's picture

A lovely, simple salad and perfect to help use up a glut of runner beans. The flavours all went beautifully together.

beevers14's picture

Good to use up your runner beans when you have a glut of them. The bacon and the dressing combination really makes this recipe. Really enjoyed it and would recommend and will definitely be making this again. Yum diddly dum. :-)

jillbrain's picture

I have used sliced, boiled eggs instead of poached as well, bit easier to prepare, nearly as nice. I have a garden full of runner beans, so use more of them and cut back on the lettuce.

kjbutche's picture

I thought this dish was very nice and have made it a few times. Simple ingredients and crisp, fresh flavours, plus the egg is a lovely finishing touch.

Frantic Flapjack's picture

Bit of a disappointment. So many green leaves that the egg got lost somewhere in them. Also the hot egg did not go well with the rest of the cold salad. Won't be trying this again.

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