White Bean & Farm Egg Vinaigrette Salad

Name: White Bean & Farm Egg Vinaigrette Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 portions
Cuisine: Camerounaise
Ingredients: 100 g cooked red kidney beans; 1 pièce Fresh farm egg (scrambled); 0.5 pièce Finely diced sweet carrot; 1 branche celery and fresh parsley; 1 cuillère à soupe fresh lime juice

A hearty, economical salad of tender white navy beans, hard-boiled farm eggs, fresh parsley, and minced shallots in a tangy vinaigrette.

Prep10m

Cook10m

DifficultyEasy

Calories232

ServingsAutomatically adjusts ingredient amounts

Ingredients (5)

0/5 ready

cooked red kidney beans

100 g

Fresh farm egg (scrambled)

1 pièce

Finely diced sweet carrot

0.5 pièce

celery and fresh parsley

1 branche

fresh lime juice

1 cuillère à soupe

Nutritional Values (per serving)

Calories232 kcal

Proteins16.5g

Carbs26.5g

Fats5.4g

Heritage & History

A staple quick, protein-rich lunch across Cameroonian households.

Preparation & Cooking Steps

3 steps

Cook white beans until tender; drain while still warm.

Toss warm beans with vinaigrette, minced shallots, and chopped parsley.

Top with sliced hard-boiled eggs and serve.

Chef's Tip & Secret

Dressing the beans while still slightly warm helps them soak up all the tangy vinaigrette flavors.