Bistro runner bean salad

Bistro runner bean salad

  • Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal318
fat26g
saturates7g
carbs6g
sugars5g
fibre3g
protein17g
salt1.7g
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Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.7 ratings
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