Wax bean salad with potatoes, capers, and eggs

Indulge in the savory flavors of wax beans, potatoes, capers, and eggs with this delightful salad recipe. Perfect for a light and refreshing meal.

Ingredients:

• 450g green beans, cut into 2-inch pieces
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 5 large eggs, lightly beaten
• Salt and freshly ground pepper
• 1 cup chopped cilantro, plus small sprigs for garnish
• 2 tablespoons chopped walnuts
• 1 garlic clove, minced
• 1 small jalapeño, seeded and minced
• 1 small red chile, seeded and minced
• 1/2 teaspoon dill seeds

Instructions:

1. Boil the green beans in a large pot of salted water until they are soft, which usually takes about 6 minutes. Once ready, drain the beans and let them cool down before transferring them to a bowl.
2. In a large skillet that is nonstick, combine the butter and oil and heat until the butter is melted. Add the onion and cook on medium heat, stirring occasionally, until the onions become tender, which should take around 6 minutes. Crack the eggs into the skillet, season them with salt and pepper, and scramble them for about 3 minutes. Once the eggs are cooked, mix them with the green beans.
3. Add the chopped cilantro, walnuts, garlic, jalapeño, red chile, and dill seeds to the beans and eggs mixture. Season everything with salt and pepper. Just before serving, decorate with sprigs of cilantro.

Summary:

• Calories: 1333 kcal
• Fat: 106 g
• Protein: 39 g
• Carbs: 61 g
• Potassium: 1957 mg
• Magnesium: 164 mg