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Lunch recipe: Bean and spinach salad

A simple lunch recipe with lots of crunch

Preparation: 35-40 minutes

Serves: 1

Per serving: 285 calories

You will need:

  • 80g cooked, trimmed fine beans
  • 80g canned kidney beans
  • 80g canned chickpeas
  • ¼ small red onion
  • 1 medium carrot
  • 1 celery stick
  • 1 tbsp balsamic vinegar
  • fresh basil
  • baby leaf spinach

 

 Method:

  1. Mix 80g cooked, trimmed fine beans, 80g each canned and drained kidney beans and chickpeas, ¼ small sliced red onion, 1 medium grated carrot, 1 sliced celery stick, 1 tbsp balsamic vinegar and a handful of chopped fresh basil.
  2. Marinate for 30 mins then serve on a large handful of baby leaf spinach.

 

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