Piyaz (White Bean Salad) with Eggs
- 20 mintotal time
- $1.83£1.12a serving
- 522489calories
- 22 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Cannellini beans with softened red onion, tomato and parsley in a lemony dressing, topped with boiled eggs.
Ingredients
Serves 4.
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 4 large eggs
- 1 red onion, halved and thinly sliced
- 1 tomato, diced
- ½ bunch parsley, chopped
- 1 lemon
- 4 pita breads
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), egg. Check the label: milk, soy, sesame, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Lower the eggs into a small saucepan of just-boiled water from the kettle and simmer for 9 minutes until the yolks are firm, then cool in cold water, peel and cut into quarters.
- Meanwhile, toss the red onion with a good pinch of salt and rub it with your fingers for 30 seconds. Rinse under cold water and drain well; this takes the harsh edge off the onion.
- Whisk the olive oil, apple cider vinegar and the juice of the lemon in a large bowl with a pinch of salt and plenty of black pepper.
- Add the beans, onion, tomato and most of the parsley and fold gently so the beans stay whole. Taste and add more salt or lemon if needed.
- Warm the pita bread in a dry frying pan or a toaster for 1–2 minutes. Pile the salad onto plates, top with the eggs and the rest of the parsley, and serve with the warm bread.
Leftovers: The salad keeps in the fridge for 2 days; keep the boiled eggs separately, for up to 2 days.
Ingredients
Serves 4.
- 2 × 400 g tins cannellini beans, drained and rinsed
- 4 eggs
- 1 red onion, halved and thinly sliced
- 1 tomato, diced
- ½ bunch parsley, chopped
- 1 lemon
- 4 pitta breads
- 4 tbsp olive oil
- 1 tbsp cider or white wine vinegar
- salt, to taste
- black pepper, to taste
Contains: gluten, egg. Check the label: milk, soya, sesame, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Lower the eggs into a small saucepan of just-boiled water from the kettle and simmer for 9 minutes until the yolks are firm, then cool in cold water, peel and cut into quarters.
- Meanwhile, toss the red onion with a good pinch of salt and rub it with your fingers for 30 seconds. Rinse under cold water and drain well; this takes the harsh edge off the onion.
- Whisk the olive oil, cider or white wine vinegar and the juice of the lemon in a large bowl with a pinch of salt and plenty of black pepper.
- Add the beans, onion, tomato and most of the parsley and fold gently so the beans stay whole. Taste and add more salt or lemon if needed.
- Warm the pitta bread in a dry frying pan or a toaster for 1–2 minutes. Pile the salad onto plates, top with the eggs and the rest of the parsley, and serve with the warm bread.
Leftovers: The salad keeps in the fridge for 2 days; keep the boiled eggs separately, for up to 2 days.
Nutrition per serving
| Calories | 522 |
|---|---|
| Protein | 22 g |
| Carbohydrate | 66 g |
| Fat | 20 g |
| Fiber | 9 g |
| Sodium | 809 mg |
| Calories | 489 |
|---|---|
| Protein | 22 g |
| Carbohydrate | 57 g |
| Fat | 21 g |
| Fibre | 11 g |
| Sodium | 330 mg |
Worked out from the ingredients, 338 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.83 a serving in the US (range $1.40–$2.43) and £1.12 in the UK (range £0.86–£1.48). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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