White bean and egg salad

White bean and egg salad
  • Serves: 1
  • Prep: 5mins
  • Cook: 6mins

A salad recipe with 196 calories per portion

Ingredients

  • 1 large British Lion 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

  1. 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.
  2. 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.

Click on the stars to rate this recipe:

3.8 / 5 rating (4 votes)

You might also like

Egg and cress dip

Egg and cress dip

Sick of sandwiches? Then pack the kids off with a pot of this and some pitta breads and vegetables...