Make This Summery Salad for a Filling, Protein-Packed Breakfast

Creating and eating a colorful salad always feels virtuous, but a breakfast salad? You are living your best life. Although somewhat unexpected, a protein-rich breakfast salad layered with vibrant summer beans, a soft-boiled egg, and creamy green goddess dressing has everything you need to stay energized until lunchtime. 

This summer bean breakfast salad brings together three kinds of beans: green beans, sugar snap peas, and edamame. Each vegetable can be prepped ahead of time, as canthe radishes, eggs, and green goddess dressing (or save time and use store-bought dressing). All in all, it’s colorful and satiating and just generally delicious. 

A classic blanch — a quick stint in briny boiling water followed by an ice bath — keeps the beans crisp yet tender. The ice bath is essential for halting the cooking process, so make sure to use plenty of ice. And feel free to swap in whatever beans you have on hand. Romano, fava, lima beans, and garden peas will all work well — just be sure to adjust the cook time for larger beans. 

Summer Bean Breakfast Salad with Soft-Boiled Eggs and Green Goddess Dressing


For the dressing:

  • 3/4 cup

    Greek yogurt (preferably whole milk)

  • 4

    medium scallions, ends trimmed, chopped

  • 1/2 cup

    coarsely chopped cilantro (about 1/4 bunch)

  • 1/2 cup

    coarsely chopped parsley (stems and all, about 1/4 bunch)

  • 1/4 cup

    chopped fresh dill

  • 1

    small shallot, chopped (about 2 tablespoons)

  • 2 tablespoons

    fresh squeezed lemon juice

  • 1 teaspoon

    sherry vinegar

  • 1/2 cup


For the salad:

  • Sea salt or kosher salt

  • 1 pound

    green beans, stem ends trimmed, cut into 3-inch long pieces

  • 8 ounces

    sugar snap peas

  • 8 ounces

    edamame in their pods, thawed if frozen

  • 4

    large eggs

  • 4

    small French radishes

  • Lemon juice


  1. Make the dressing: Place the yogurt, scallions, cilantro, parsley, dill, shallot, lemon juice, and vinegar in a food processor fitted with the blade attachment or blender. Pulse, scraping down the sides as needed, until smooth. Add the mayonnaise and process or blend until smooth. Transfer to a container and refrigerate.

  2. Bring a 3-quart pot of water to a boil. Add 2 tablespoons salt. Make and ice bath by filling a large bowl halfway with ice and adding some water. Blanch the green beans in the boiling water 1 minute. Use a slotted spoon to transfer to the ice bath. Blacn the sugar snap peas for 1 minute, then transfer to the ice bath. If using thawed, pre-cooked edamame, there’s no need to cook them. For fresh edamame, blanch 3 to 4 minutes, then transfer to the ice bath.

  3. Drain the beans and pat dry with a clean kitchen towel. Shell the edamame from their pods.

  4. Steam or soft-boil the eggs 6 to 8 minutes, then immerse in the ice bath for 10 minutes. (6 minutes will yield a very soft yolk, 7 yields a jammy yolk, and 8 yields a just-set yolk.)

  5. Slice the radishes lengthwise, then toss with a pinch of sea salt and a squeeze of lemon.

  6. To assemble: toss the blanched beans with the radishes. Peel and halve an egg. Sprinkle with sea salt. Drizzle the salad all over with the green goddess dressing. 

I find this salad needs plenty of salt; serve with a small bowl of sea salt alongside.

Recipe Notes

Make ahead: Prepped vegetables and cooked eggs can be kept sealed in a paper towel-lined container for up to 3 days.

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