Cornille bean and cod salad


  • 400 g of horn beans
  • 300 g cooked desalted cod
  • 1 peeled red onion
  • a few sprigs of parsley

  • 2 eggs
  • 50 g of natural lupin seeds
  • 3 tablespoon(s) of olive oil
  • 2 tablespoon(s) of cider vinegar


  1. Soak the cornille beans in water overnight.

  2. The next day, drain them and cook them in a pan of salted water for 1 hour (you can also buy them already cooked, canned, for a quicker recipe). Leave to cool.

  3. Cook the eggs in boiling water for 10 minutes. Shell them. Let them cool.

  4. Chop the onion and parsley.

  5. Drizzle the cornille beans and lupine seeds with the mixed olive oil and vinegar. Add the chopped onion and half the parsley. Mix well, then pour into a salad bowl (or divide between plates). Add the crumbled cod.

  6. Sprinkle with the remaining chopped parsley and mix again. Garnish with the cooked eggs. Enjoy this salad warm or cold.

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