We like this kind of mashed bean bean salad And spread it in sandwiches, wrap it, and even pave the green salad. Similar to tuna salad or egg salad, this simple bean salad is quickly made, it is perfect lunch!
Makes our more and more relaxed eagle bean salad salad
We are no longer a secret here! See our ultimate cooking guide, our favorite self -made eagle -mouth bean recipes and lemon and lover’s eagle -mouth bean salad.
We all need fast snacks and lunch, which is why we share this simple salad with you. Care it as a vegetarian version of tuna or egg salad. It is delicious, full and healthy.
To this end, we use lemon juice, mustard and egg yolk sauce to cook (or drained and flushed canned eagle beans. You can use ordinary egg yolk sauce or vegetarian egg yolk sauce.
Then add some seasonings and some tightening with celery and green onions. Finally, if you have some fresh herbs in your hands, throw some fresh herbs. So fast and simple!
This simple eagle bean salad is saved in the refrigerator for 4 to 5 days, so you can make it in advance and save it in the remaining time this week. We did not try to freeze this salad. It should be okay, but because the egg yolk sauce is not always thaw well, the texture may be slightly different.
We like to use the simple salad of eagle -mouth beans, but you can always use other beans to replace other beans, such as Cunli beans, navy beans, soybeans, or pinto beans.
We like to turn it into a hawk bean bean salad Sandwich, but it can also play miracles in the parcel or on the top of the salad. We want you to try it!
The simpler salad
Easy to smash the eagle bean salad
We like this potato hawk bean salad and spread it in sandwiches, wrap, and even eat it on the green salad. We like to use the simple salad of eagle -mouth beans, but you can always use other beans to replace other beans, such as Cunli beans, navy beans, soybeans, or pinto beans.
4 copies
You will need
2 (15 ounces) canned eagle beans or 3 cups (500 grams) cooked eagle mouth beans
1 Lime or Lemon
Salt and fresh pepper
1 tablespoon of thorn mandarin, chopped about
1 teaspoon of the first simple mustard
2 to 3 tablespoons of egg yolk sauce or vegetarian egg yolk sauce
1 stem celery, chopped
1 shallot, chopped
1 tablespoon of chopped fresh dill, optional
direction
1If you use the canned beans, open the jar and drain, and then rinse the eagle beans in cold water.
2Add the eagle beans to a medium -sized bowl, and then mashed it with a fork or potato puree. They don’t need to be completely smooth, in fact, it is good to leave some large pieces.
3Stir with 1 tablespoon of lime juice, stabbing mountain mandarin, mustard, egg yolk sauce, celery, shallots and glory. Taste, and then adjust with more lemon juice (we usually add another spoon), salt and pepper.
4Eat on salad or sandwich. Alternatively, put the salad in the gas container for 4 to 5 days.
The skills of Adam and Joanni
- If you use canned beans, you can save the liquid in the can. It is called Aquafaba, and has some interesting uses, such as making vegan egg yolk sauce or replacement of eggs. This is our Aquafaba guide to learn more.
- Nutritional facts: The nutritional facts provided below are the estimation value. We have used the USDA database to calculate the approximate value.
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Nutrition
Service size
1/4 of the recipe
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Calorie
205
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Total fat
5.5G
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Saturated fat
0.5G
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cholesterol
5mg
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sodium
455.6mg
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carbohydrate
31 grams
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Dietary fiber
8.5 grams
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Total sugar
5.4 grams
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protein
9.3G
