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.
