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Eating veggie » Recipes » Bean, Spinach and Pomegranate Side Salad

Bean, Spinach and Pomegranate Side Salad

Prep time 10 mins, cook time 5 mins

Serves 4

Egg-Free, Gluten-Free, Wheat-Free, Nut-Free, Dairy-Free, Low Fat, Vegan

Super side salad

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

  1. Place the fine beans in boiling water for 3 minutes then rinse under a cold tap. Dry with a paper towel.
  2. Assemble all of the salad ingredients in a serving dish.
  3. Mix all of the dressing ingredients together and pour over the salad just before serving.

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

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