Prep time:
15 minutes
|
Cook time:
15 minutes
|
Total time:
30 minutes
This delicious and easy-to-make recipe was created by Crowded Kitchen!
Ingredients
- 5 hard boiled eggs, diced
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can navy beans, drained and rinsed
- 2 cups fresh green beans, sliced into one inch pieces and blanched
- 1 ¼ cup sliced Bubbies Kosher Dill Pickles
- ⅓ cup diced red onion
- ¼ cup fresh parsley, chopped finely
Vinaigrette:
- ⅓ cup olive oil
- 3 tbsp Bubbies Kosher Dill Pickle brine
- ½ tbsp dijon mustard
- ½ tsp fine grain kosher salt
- ½ tsp ground black pepper
Directions
- Cover eggs with water in a saucepan and bring to a rolling boil.
- Turn off heat, cover the pot (but keep it on the burner) and let sit for 10-12 minutes.
- Immediately transfer to ice-cold water for 1 minute, then peel and dice.
- Meanwhile, prep green beans, then blanch in boiling water for 3 minutes. Immediately transfer to ice-cold water for 1 minute, then drain.
- Whisk together all ingredients for vinaigrette.
- In a large mixing bowl, toss together beans, green beans, pickles, red onion, and parsley.
- Add vinaigrette and toss to coat.
- Add in eggs and gently toss to combine. Serve cold.
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