White bean and egg salad Recipe

(80 ratings)
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  • Low-fat

serves:

h

Cost:

not

Prep:

5 min

Cooking:

6 min

Nutrition per portion

RDA
Calories 220 kCal 11%
Fat 8.3g 12%

This bean and egg salad is one of the easiest recipes ever, and full of healthy veg.

Ingredients

  • 1 large Lion Quality egg
  • 100g/4oz canned cannellini beans, drained and rinsed
  • 1 large tomato, sliced
  • 75g/3oz cucumber, chopped
  • 30ml/2 tbsp virtually fat free vinaigrette style dressing
  • 25g/1oz young spinach leaves

Method

  • Place the egg in a small pan of cold water. Bring slowly to the boil, then cook for 6 mins. Drain, rinse in cold water, tap the shell all over and remove. Quarter the egg.

  • Place the beans, tomato, cucumber and dressing in a serving bowl; season with plenty of black pepper and toss together. Add the egg and spinach leaves and toss lightly to mix. Serve with a small piece of bread.

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