Three Bean, Chive and Tomato Salad with Egg Mayonnaise

Name: Three Bean, Chive and Tomato Salad with Egg Mayonnaise
Yield: Serves 6
Cuisine: British
Ingredients: Chopped parsley and snipped chives (optional); 6 tbsp good mayonnaise, either bought or homemade; Chopped parsley and snipped chives (optional); 1 15-oz/400-g tin of kidney beans, drained of their liquid, rinsed under cold water and patted dry with kitchen paper; ¾ lb/340 g ‘fine’ beans, or French beans, cut in 1-inch/2.5-cm lengths and steamed till tender – a brief steaming, refresh under cold water and pat dry; 1 15-oz/400-g tin of kidney beans, drained of their liquid, rinsed under cold water and patted dry with kitchen paper; 1 15-oz/400-g tin of kidney beans, drained of their liquid, rinsed under cold water and patted dry with kitchen paper; 3–4 tbsp French Dressing; 8 hardboiled eggs, shelled and chopped; ¾ lb/340 g ‘fine’ beans, or French beans, cut in 1-inch/2.5-cm lengths and steamed till tender – a brief steaming, refresh under cold water and pat dry; 2 tbsp snipped chives; 1 lb/450 g fresh broad beans, weighed when shelled, steamed till just tender – the smaller they are, the nicer they will be; 6 tomatoes, skinned

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a yummy salad. Luckily all our family love it. I first ate something similar in the Laigh Coffee House in Edinburgh one lunch-time, and thought I could concoct something along the same lines, but without the onion and with some tomato. The chives add enough flavour of the onion family for me, without the rather horrid repetitiveness that raw onion seems to give, and not only to me!

Ingredients

Europe
United Kingdom
Edinburgh
Lunch
Mediterranean
Vegetarian
Gluten-free

Ingredients

Method