Very tasty and nourishing but quick and easy to prepare, this ham and eggs white bean salad recipe is a keeper! This salad is a family favorite and you definitely have to try it!
To prepare this delicious salad I used canned white beans. Using canned beans you save a lot of time because all you have to do is to drain and rinse it. But if you decide to use dried beans, you have to soak it in cold water then cook it for about 1 hour. So, I recommend you to use canned beans.
As regarding the veggies, you may use your favorites. I love olives, red bell pepper and cucumbers but there’s so many delicious veggies you can add to your salad. For example: cherry tomatoes, green bell pepper, sweet corn, peas, lettuce, dried tomatoes or whatever you might like.
And always add fresh parsley!
As I was saying, this ham and eggs white bean salad is very nourishing and satisfying and it can be considered a meal. You may serve this salad along with homemade potato bread, with focaccia or with cornbread. And if you are veeeery hungry, you should have this salad as a side dish along with some roasted chicken with white wine and garlic.
You should also try:
Ingredients for ham and eggs white bean salad
– 1 large tin of white beans (800 gr/ 28 oz) or about 300-400 gr (10-14 oz) dried beans
– 200 gr (7 oz) ham
– 5-6 eggs (hard boiled)
– 150 gr (1 cup) olive rings
– 1 red bell pepper
– 1 red onion
– about 3/4 English cucumber
– 1 bunch fresh parsley
– salt to taste
– vegetable oil and lemon juice (or white vinegar) to taste
How to make ham and eggs white bean salad:
If you decide to use dried beans:
Rinse the beans and transfer to a large pot. Pour cold water over the beans. The water should be abour 2 inches over the beans. Allow to rest over night.
Drain and rinse the beans. Transfer to a clean pot, cover with water and cook until tender. If you wish you may add 1 carrot and 1 bay leaf.
If you are using canned beans, just drain and rinse and transfer to the salad bowl.
Add chopped onion, sliced cucumber, olives, diced ham and the red bell pepper cut into small strips.
Season with salt, vegetable oil and lemon juice (or white vinegar) and stir well to combine.
Spoon into bowls and garnish with hard boiled eggs and fresh parsley.