Green Bean Salad with Egg Topping

Green Bean Salad with Egg Topping

Serves 6
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Salad
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Barbecue, Casual Party, Picnic
A delicious, easy and healthy bean salad, use green and yellow beans for a colour variation.


  • 675g green beans (topped and tailed)
  • 2 tablespoons butter (or Nutelex)
  • 2 tablespoons sunflower oil
  • 1 cup home made bread crumbs (refer to basics page, or use rice crumbs)
  • 4 tablespoons parsley (chopped)
  • 1 egg (hard-boiled and shelled)


1. Cook the beans in salted boiling water for 6 minutes, drain well, toss in the oil and place in a shallow serving dish to cool.
2. Heat the butter in a large frying pan, add the bread crumbs and fry until golden. Remove the frying pan from heat, add the parsley, then grate in the egg.
Spoon the bread crumb topping over the beans and serve.
Green & Yellow Bean Salad
4. If preparing the salad in advance, store it in the fridge, then allow it to come to room temperature before serving.


Low Chemical / Failsafe


1. Use rice crumbs or Orgran Multigrain crumbs for a gluten-free version,

2. Use Nutelex for a dairy-free version,

3.  Use yellow beans, such as butter beans for a colour variation,

4.  If eggs are a problem the topping can be made without them, or make two versions (one with, one without egg) and serve them both as a side dish, letting people spoon the topping on after serving.

Refer to the basics page for home made bread crumbs.


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