Bistro runner bean salad

Contains pork – recipe is for non-Muslims only
Runner beans are usually just treated as a side dish, but in this main-meal salad they get a starring role

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 318
  • fat 26g
  • saturates 7g
  • carbs 6g
  • sugars 5g
  • fibre 3g
  • protein 17g
  • salt 1.7g


  • 200g runner beans, trimmed and sliced
  • 8 rashers smoked streaky bacon, chopped into small pieces
  • 1 tbsp white wine vinegar
  • 4 eggs
  • 2 romaine lettuces, cut into large pieces
  • 200g cherry tomatoes, halved
  • 2 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil


  1. Whisk together the dressing ingredients, then set aside. Cook the runner beans in a pan of boiling water for 4 mins until tender. Drain and tip into iced water. Fry the bacon in a dry pan until crisp, add the beans to the bacon, then remove from the heat. Bring another pan of water to the boil, add the vinegar, then poach the eggs for about 3 mins. Remove from the pan with a slotted spoon, then drain on kitchen paper.

  2. Dress and toss the beans and bacon with the lettuce and tomatoes. Pile the salad onto 4 plates, top with poached eggs and serve.

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