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Bean and Egg Salad

ingredients

serves: 6
283 g (10 oz) packet frozen broad beans
298 g (10 1/2 oz) can red kidney beans
1/3 cup bottled French dressing
4 hard-boiled eggs
salt and pepper
crisp lettuce leaves
mayonnaise for serving (optional)

method

1. Cook broad beans according to packet directions. Drain well.

2. Drain kidney beans. Combine with broad beans in a bowl.

3. Mix in French dressing, season if necessary, cover and chill.

4. Shell eggs and cut into quarters.

5. Combine 3 eggs with chilled beans, keep one quartered egg aside.

6. Line a salad bowl with lettuce, add bean and egg salad.

7. Arrange reserved egg quarters on top.

8. Serve with a bowl of mayonnaise if desired.

boiling eggs

1. So that the yolks will be in the centre of the eggs when cooked, stir eggs gently during first 5 minutes of cooking.

2. Hard-boiled eggs take about 12 to 15 minutes to cook.

3. Cool under running cold water and shell as soon as possible to prevent a dark ring forming around the yolk.

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