Mediterranean Kidney Bean Egg and Feta Salad

Description

Kidney beans hold their shape better than most, which makes them perfect for a chunky, spoonable salad. Six hard-boiled eggs and a block of feta bring the protein up, cucumber, tomato, red onion, olives, and parsley keep it fresh, and a sharp lemon-oregano vinaigrette pulls it all together.

Instructions

1. 1Equipment: a medium saucepan with a lid, a bowl of ice water, a colander, a slotted spoon or tongs, a cutting board, a chef's knife, a microplane or fine grater, a large mixing bowl, two large spoons or a silicone spatula, a small jar with a tight-fitting lid, measuring cups, measuring spoons, 4 meal-prep containers, 4 small containers or bags for the romaine, 4 small covered cups for the remaining dressing, and 4 small covered containers for the eggs and feta.
2. 2Place 6 large eggs in the saucepan and cover them with cold water by about 1 inch. Bring the water to a full boil over medium-high heat. As soon as it boils, cover the saucepan, remove it from the heat, and set a timer for 11 minutes. Continue with Steps 3 through 5 while the eggs cook. When the timer rings, pause whichever step you are completing and immediately transfer the eggs to the ice water. Leave them in the ice water for at least 5 minutes.
3. 3Finely grate 1 small garlic clove. In the jar, combine 3 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, the grated garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Seal tightly and shake for about 20 seconds, until the vinaigrette looks evenly combined.
4. 4Drain and rinse both 15-ounce cans of kidney beans in the colander until the water runs clear, then shake well to remove excess water. Add the beans to the large mixing bowl, pour half of the vinaigrette over them, and stir gently. Let the beans marinate for 10 minutes.
5. 5Dice 1 large English cucumber, halve 1 1/2 cups cherry tomatoes, thinly slice 1/3 of a small red onion, halve 1/2 cup Kalamata olives, chop 1/2 cup parsley, and chop 2 tablespoons mint. Add the vegetables, olives, and herbs to the marinated beans and gently stir until evenly combined.
6. 6Peel the cooled eggs and cut each egg into quarters.
7. 7Divide the kidney bean and vegetable mixture evenly among 4 meal-prep containers. Pack the 3 cups baby romaine or chopped romaine separately. Divide the quartered eggs and 4 ounces crumbled feta evenly among the small topping containers, and divide the remaining vinaigrette among the small dressing cups. Cover and refrigerate all components promptly. Use the refrigerated components within 3 to 4 days.
8. 8Serve chilled. Add one portion of romaine to one portion of the kidney bean mixture, shake the vinaigrette, and toss gently. Arrange one portion of eggs and feta over the top after tossing so the eggs remain in visible pieces.

Tips and Tricks

1. 1

   Rinse Kidney Beans Twice: Their canning liquid is thicker than most. A second rinse keeps the dressing clean and bright instead of cloudy.

2. 2

   Eleven Minutes, Then Ice: That timing gives fully set yolks with no gray ring, and the ice bath makes them peel without tearing.

3. 3

   Marinate the Beans: Kidney beans are dense and slow to absorb dressing, so give them 10 minutes alone with half the vinaigrette.

4. 4

   Add Eggs on Top: Arrange the quarters over the finished salad rather than folding them in, so they stay whole and the yolks do not smear.