High Protein Egg and Bean Salad Bowl
A refreshing and protein-packed salad featuring eggs and beans, perfect for a quick and healthy meal.
10 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
32g protein
25g carbs
15g fat
Ingredients
For 4 servings
- 8 egg
- 2 cups canned black beans
- 1 cup cherry tomatoes
- 1 cucumber
- 1/2 red onion
- 4 cups baby spinach
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Place eggs in a pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- 2
While eggs cook, rinse and drain black beans. Set aside.
- 3
Chop cherry tomatoes in halves, dice cucumber, and finely chop red onion. Place in a large mixing bowl.
- 4
Add baby spinach to the bowl and gently toss with the tomatoes, cucumber, and onion.
- 5
In a small bowl, mix olive oil, lemon juice, salt, and black pepper to create the dressing.
- 6
Once eggs are cooked, cool under cold water, peel, and quarter them.
- 7
Add the drained beans and eggs to the salad bowl and drizzle with dressing. Gently toss the salad to combine and serve immediately.
Cook it this week.
NeatEat plans High Protein Egg and Bean Salad Bowl — and the rest of your week — around your budget, groceries included.