RECIPES
Bean and Veggie Chef's Salad
by KeriGlassman | Feb 23, 2018
Photo Credit: Jenna Butler
- PREP
- 05 m
- COOK
- 15 m
- TOTAL
- 20 m
This chef's salad recipe uses other protein sources like kidney beans and egg in place of meat.
INGREDIENTS
SERVES 1
- 1 egg(s)
- 2 cups chopped romaine lettuce
- 1/2 cucumber(s)
- 1/4 cup sliced mushrooms
- 2/3 cup canned kidney beans
- 1 tsp capers
- 2 tsp walnut oil
- 1 tsp balsamic vinegar
- 1/4 lemon
- 1 dash salt and pepper
DIRECTIONS
1
Place egg in a small saucepan and cover with cool water by one inch. Over medium heat, bring water to a boil. Once water begins to boil, cover and remove from heat. Let sit for about 5 min and then run under cool water. Slice egg.
2
Combine all ingredients except oil, lemon juice, vinegar in a bowl.
3
Add oil, vinegar and lemon juice, salt and pepper.
