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Green bean & kidney bean salad

Green salad


Total: 25 min


10 min


15 min


1 serving
  • 150 g Green beans
  • 100 g canned green kidney beans
  • 1 lettuce heart
  • 2 strand Parsley
  • 4 strand Chives
  • 1 Eggs
  • 30 mL Vinaigrette
  • 1 pinch Salt
  • 1 pinch Pepper


  • Cook the egg for 10 minutes in boiling water. Let it cool.
  • Wash the green beans and cut off the ends.
  • Steam for 12 to 15 minutes.
  • Rinse and drain the kidney beans.
  • Wash the parsley and the chives. Chop them.
  • Wash the lettuce and make its vinaigrette.
  • Mix all beans together with 1 spoon of vinaigrette dressing and herbs.
  • Keep in a cool place before serving.
  • Peel the egg, cut into 2, and place on top of the salad.
  • Serve the green bean and kidney bean salad with lettuce heart seasoned with vinaigrette.

Recipe tips

  • Make more room for legumes in your plate for invaluable benefits!