White Bean and Egg Salad

White Bean and Egg Salad

Serves 1

3 pts per serving

Core/NC recipe

1 large egg

100g canned cannellini beans, drained and rinsed

1 large tomato, sliced

75g cucumber, chopped

2 tbsp fat free vinaigrette style dressing

handful young spinach leaves

Place the egg in a small pan of cold water.  Bring slowly to the boil and cook for 6 mins.  Drain, rinse, shell and quarter.

Place beans, tomato, cucumber and dressing into a serving bowl.  Season with black pepper and toss together.  Add the egg and spinach leaves and toss lightly to mix.