Green Bean, Egg and Tomato Salad

Green Bean, Egg and Tomato Salad

  • Preparation 25 min
  • Cooking 5 min
  • Servings 4
Featured in RICARDO Magazine BACK TO SCHOOL 2017 (p. 31)
  • Vegetarian
  • Gluten-free

Categories

Ingredients

  • Dressing

  • Salad

    • 1 lb (450 g) green beans, halved crosswise
    • 3 small tomatoes, cut into wedges
    • 2 cups (50 g) baby spinach
    • 1/4 cup (30 g) toasted pecans, coarsely chopped
    • 4 hard-boiled eggs, peeled and halved
    • 1/4 cup (30 g) fresh Parmesan cheese shavings

Preparation

  • Dressing

  • Salad

Note from Ricardo

The beans and eggs can be cooked a day ahead.

Personal Note