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Dense Bean Salad with Ziti and Soft-Boiled Eggs
25 minServes 3Nutri-Score A€
A
25 min
25 minDense Bean Salad with Ziti and Soft-Boiled Eggs
what you need
Ingredients
canned black beans (drained and rinsed)Pantry400 g
cucumber (diced)Produce1 piece
cherry tomatoes (halved)Produce200 g
feta in brine (crumbled)Dairy150 g
ziti (cooked)Grains150 g- avocado oilPantry15 ml
olive oilPantry30 ml
saltSpices2 g
black pepper (ground)Spices1 g- eggs (soft-boiled)Dairy2 pieces
Thai chili flakesSpices2 g
per serving
Nutrition
433kcal
- Carbs
- 43 g
- Proteins
- 18 g
- Fat
- 21 g
what you’ll use
Tools
Mixing bowl
Saucepan
Colander
step by step
Method
- Step 1
Cook the ziti
- Bring salted water to a boil in a saucepan.
- Cook the ziti until al dente, then drain and let cool slightly.
- Step 2
Soft-boil the eggs
- Lower the eggs into boiling water.
- Cook until the whites are set and the yolks still runny, then cool in cold water and peel.
- Step 3
Assemble the salad
- In a mixing bowl, combine the black beans, cucumber, cherry tomatoes and crumbled feta in brine.
- Add the cooked ziti.
- Step 4
Dress the salad
- Drizzle with avocado oil and olive oil.
- Season with salt and pepper, then shake or toss everything together.
- Step 5
Serve
- Top the salad with the soft-boiled eggs and sprinkle with Thai chili flakes.