Mixed Greens Salad with Garlic Butter Beans, Fried Egg & Sumac

IMG 7525 Mixed Greens Salad with Garlic Butter Beans, Fried Egg & Sumac

I have been enjoying this salad plentifully over the last month. After all, how can one resist the combination of crisp green leaves, garlicky butter beans, and a runny egg yolk with a sprinkle of sumac? And if that wasn’t enough, this salad can be knocked out in no time! Okay, so you may need to use canned beans but I recommend cooking up a big batch of dried butter beans and then freezing them in individual serving sizes, making it more convenient and a better option for later use. If you’re using canned butter beans, just make sure to soak them in cold water for at least 15 minutes to rid them of the tinned taste.

Salad 2 Mixed Greens Salad with Garlic Butter Beans, Fried Egg & Sumac

With the start of the asparagus season around the corner I would recommend substituting the courgettes with some blanched asparagus. I must also say that dill is such a wonderful component, so as long as you like dill, then make sure to add a generous serving. This salad is nothing without the egg. Sumac is a burgundy-red spice that adds a tangy kick and is commonly used in Middle Eastern cooking. It can be found in Middle Eastern specialty stores as well as Waitrose.

salad3 Mixed Greens Salad with Garlic Butter Beans, Fried Egg & Sumac


Mixed Greens Salad with Garlicky Butter Beans,
Fried Egg & Sumac

Serves: 1

Prep time: 15 minutes

The Cast of Characters

  • 100g of butter beans, cooked and strained
  • 50g of mixed baby leaf, washed and dried
  • 6 cherry tomatoes on the vine, oven or pan- roasted
  • 2 tbsp of fresh dill
  • 2 tbsp of olive oil
  • 1 small courgette sliced thinly, lengthwise
  • 1 egg
  • 1 tsp of sumac
  • 1 garlic clove, minced
  • A squeeze of lemon to taste
  • rock salt

The Nitty-Gritty

  1. Begin by dressing your plate with the salad leaves of choice
  2. Place a grill pan on medium flame, lightly grease and then cook the courgettes and tomatoes- this should take about 10-15 minutes minutes. Alternately you can use the oven.
  3. Meanwhile, take a chef’s/saute pan on medium heat and add the butter beans, one tablespoon of olive oil, and garlic. Stir well and cook for 5-10 minutes, until the beans are warm. Add salt to taste.
  4. Lastly, fry your egg in a small, slightly greased pan. Sprinkle with sumac.
  5. Add the courgettes, tomatoes and butter beans to your salad. Squeeze over some lemon and the remaining olive oil. Toss and then lay over the egg. Enjoy.

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14 Responses to “Mixed Greens Salad with Garlic Butter Beans, Fried Egg & Sumac”
  1. Valentina 8 April 2011 at 4:14 pm #

    My type of food. Love beans, garlic and salads. I am sure to try it this weekend. Will give your beautiful cauliflower with tahine a rest.

  2. Candice Lorfing 8 April 2011 at 9:42 pm #

    Hi, I recently stumbled upon DKS and have been venturing in your many interesting recipes since…I must say they are delicious! So a typical scenario would me myself in the kitchen, Ipad on the worktop, all kinds of yummy ingredients and a DKS recipe on the screen! Thanks! looking fwd to trying out the salad! (What kind of beans can I buy from here, Beirut?)

  3. mairead 8 April 2011 at 10:14 pm #

    oh so nice , I love your food ! Thank you !

  4. Sarka 9 April 2011 at 1:14 pm #

    Yum! I love warm salads. Will you make it for me next time we get together? Please, please, please! 🙂 I would like to taste both versions, with courgettes and asparagus.

  5. Krista 9 April 2011 at 8:32 pm #

    This is my ideal sort of salad, Bethany. 🙂 Love those colors too, and I’m craving garlicky beans like mad now. 🙂

  6. Sally - My Custard Pie 10 April 2011 at 6:26 am #

    I can’t resist salad with an egg on top. I must remember to use sumac more often too – it’s such an interesting flavour as well as adding dramatic colour.

  7. tasteofbeirut 11 April 2011 at 6:15 am #


    I am always gasping at the beauty of your shots! Wow! The vegetables are so bright and polished they seem to be bursting.

  8. Chris Bourne 11 April 2011 at 8:48 pm #

    These picture’s are fantastic. The colours are sharp and fresh.

  9. Dennis White 11 April 2011 at 9:01 pm #

    this looks like a salad to match the nice weather we’ve had in the UK recently!

    i would like to say i’ll try it but i’m seriously inept with the ol’ kitchen utensils, so i will force my girlfriend to make and for me. she gets to watch me eat it. i will report back.

    and an egg will make any salad 74% better, according to a recent study i funded.


  10. ian 12 April 2011 at 11:34 am #

    Everything I love on one plate. Never thought of adding sumac to a fried egg – great idea

  11. Laura B. 13 April 2011 at 8:03 pm #

    Oh wow, I just found this blog accidentally, while looking up the spelling (or spellings–there seem to be a few) of hummus b’lahme. How lucky for me! I think I’ll be here often. 🙂

    This salad looks divine, and I hope I get a chance to make it this weekend!

  12. The Grubworm 5 May 2011 at 3:37 pm #

    What is is about egg and salad that works so well. It’s got to the point with me that not having an egg in a salad feels positively weird. The genius here has to be the pairing of a runny yolked fried egg with sumac. All those creamy and tangy tastes and textures that would melt into the rest of the salad. That’s properly sensual. Yum.

  13. hungryandfrozen 18 May 2011 at 9:35 pm #

    This looks gorgeous, just the thing if you’re feeling a bit uninspired. And I love an excuse to use sumac!

  14. Pdgcan 1 July 2011 at 12:59 am #

    Had a can of butter beans not sure what to do with them for dinner. Found your recipe, just made this minus the zucchini as did not have. Had everything else as do like to cook various foods. Was wonderful….will definitely eat again… in the future. And am adding your site to my favorites. 🙂 keep up with the great recipes!!

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