Eggs And Red Bean Salad

1 medium head of Romaine lettuce (about 4 cups shredded)

1½ cups cooked red beans, or pinto beans (or 1½ cans, drained and rinsed)

4 eggs, hard boiled and cooled

2 TBSP finely chopped fresh parsley or other herbs (optional)

FOR THE DRESSING

⅛-¼ cup fresh lemon or lime juice, adjust to taste

¼ tsp kosher salt

¼ tsp freshly cracked black pepper

⅛ cup olive oil

Wash the lettuce and pat dry with a paper towel. Shred into 1-inch strips and add to a large bowl.
Peel the cooled hard boiled eggs and slice them with a sharp knife. Add to the bowl.
Add the cooked red or pinto beans to the bowl.
Add the optional finely chopped fresh parsley.
In a small bowl add the fresh lemon or lime juice, kosher salt and pepper.
Add the olive oil to the bowl in a slow stream while whisking vigorously to emulsify the dressing.
Pour the dressing over the salad and toss to coat all the ingredients.
Serve with a roll or slice of crusty bread.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m