White bean and egg salad recipe

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  • Low-fat
serves: h
Cost: not
Prep: 5 min
Cooking: 6 min

Nutrition per portion

Calories 220 kCal 11%
Fat 8.3g 12%
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  • This bean and egg salad is one of the easiest recipes ever, and full of healthy veg.


    • 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


    • 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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