Bean, Spinach and Pomegranate Side Salad
Preparation 10 mins, Cooking 5 mins
Serves 4
Egg-Free, Dairy-Free, Gluten-Free, Low Fat, Nut-Free, Vegan, Wheat-Free

After the indulgence of Christmas this super side salad will make you feel saintly again! It’s a great dish to go with the leftover meals including our Second Day Strudel.
Ingredients
For the main salad
- 200g fine beans
- 200g baby spinach
- 200g flageolet beans rinsed and drained
- 200g frozen soya beans thawed
- 50g toasted pumpkin seeds
- 100g pomegranate seeds
- 2 passion fruits (optional)
For the dressing
- 2 limes juiced
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- 2 cloves garlic crushed
- Pinch of sugar
- A little salt and pepper
Method
- Place the fine beans in boiling water for 3 minutes then rinse under a cold tap. Dry with a paper towel.
- Assemble all of the salad ingredients in a serving dish.
- Mix all of the dressing ingredients together and pour over the salad just before serving.
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Nutrition per serving
466.7 kcal
Calories
33.2g
Protein
26.8g
Fat
(3.6)g
Saturates
(23.7)g
Carbs
(0.6)g
Sugar
0.517g
Salt