Recipe description
June 22, 2026
Green bean salad with egg
A crunchy green bean salad boosting fiber and gut-friendly flavors
Protein Rich
High Fiber
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut, sulfites
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from green beans and legumes.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein from eggs and fiber-rich vegetables to help steady meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, green
32
tablespoon
Egg
4
piece
Cherry tomatoes
1.5
cup
Onion, red
0.5
piece
Oil, olive
3
tablespoon
Vinegar, red wine
2
tablespoon
Salt
0.5
teaspoon
Instructions
1
Trim the ends of the green beans and blanch them in boiling water for 2-3 minutes until tender-crisp. Drain and rinse under cold water.
2
Hard boil the eggs in water for about 9 minutes. Once cooked, cool them in cold water, peel, and chop.
3
In a large bowl, combine the blanched green beans, chopped eggs, olive oil, lemon juice, salt, and black pepper.
4
Finely chop the fresh parsley and add it to the salad mixture. Toss gently to combine.
5
Serve the salad chilled or at room temperature.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
16 g
Protein
28 g
Carbohydrates
8 g
Fiber
4 g
Sugar
14 g
Fat
4 g
Saturated fat
0.9 g
Salt
FAQ
What are the key ingredients in this salad?
The recipe centers on green beans and eggs, with a light dressing and optional add-ins that keep it fiber- and protein-rich.
Is this recipe vegetarian or vegan?
It’s vegetarian (ovo-vegetarian) because it uses eggs; it isn’t vegan unless you replace the eggs with a plant-based protein.
Is it gluten-free?
Yes, as long as you use gluten-free dressing and ingredients; beans and eggs are naturally gluten-free.
How should I cook the green beans for this salad?
Blanch or steam the beans until they’re crisp-tender, then cool to retain color and texture.
How can I adapt this salad for a vegan or dairy-free diet?
Omit the eggs or substitute with a plant-based protein; use a dairy-free dressing.
How long will leftovers keep in the fridge?
About 1-2 days in an airtight container; dress just before serving for best texture.
Can I make this ahead for lunch?
Yes; cook the beans and eggs ahead and refrigerate, then assemble or dress before serving.
Are there tips for digestion when eating beans?
If using dried beans, soak and cook thoroughly; with canned beans, rinse well; eat in moderate portions and chew well.
How can I customize the salad to suit my taste?
Add herbs, citrus zest, tomatoes, olives, or a simple vinaigrette; you can swap in different beans or greens.
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