Enamor them with lunch

Preparing copious lunch salads is always a treat, and double portions come in handy when visitors surprize you unannounced. Although this Bean Salad from my favorite book Super Salads (Dutch ISBN 90-5920 164 7) by Michael van Straten can also serve as a small appetizer before a meal, as main dish it managed to captivate my guest on a sunny high noon in October.

Bean Salad with Eggs and Curry

4 hard boiled eggs
1 can (300 g) of green flageolet beans
1 can (300g) of white beans
2 tablespoons curry powder
6 tablespoons of mayonaise
1 red onion
2 tablespoons of chopped cilantro

Prepare and combine all ingredients.

Note: I used parsley instead of cilantro, and only white beans. Generous amounts of curry powder give this dish pizzazz. I used Budwig mayo instead of real one (with linseed oil and cottage cheese). The salad is said to stimulate blood circulation.