Recipe
Bean, Potato and Egg Salad
Cuban bean, potato and hard-boiled egg salad with onion, dressed with oil and lemon. Easy, nutritious and ready in 25 minutes.
- Preparation10 min
- Cooking15 min
- Total time25 min
- Servings4 servings
- DifficultyEasy
The bean, potato and egg salad is possibly one of the most popular salads in Cuba. Traditionally it is served hot, although when it comes to tastes, everyone has their own.
Ingredients
Check off the ingredients you have.
Method
- Wash the potatoes, peel them, cut them into cubes and put them to boil in salted water.
- Cut the ends off the green beans and discard them. Then cut the bunch into pieces of equal size, to your liking. Wash them with fresh water and drain them.
- When the potatoes are boiling, add the green beans to the same pot, cover and let cook until the potatoes are soft and the green beans look bright green.
CiberCuba - Remove the pot from the heat and drain the potatoes and green beans with a colander.
CiberCuba - In another pot, bring the eggs to a boil and let them boil for about 10 minutes. Remove them from the heat, pass them through cold water, peel them and set them aside.
- Cut the onion into very fine julienne strips.
CiberCuba - In a deep bowl, put the green beans and potatoes. Dress them with the oil and lemon (or vinegar) and adjust the salt to taste.
- Place the hard-boiled eggs cut as you prefer on top, add the julienned onion and, finally, sprinkle with pepper and the aromatic herbs of your preference.
CiberCuba - Serve hot and, if possible, accompany with olive oil so that each diner can add it to their taste. Enjoy!
