Making healthy, filling lunches for your work day can be a challenge. We get busy, we can struggle to take a break from our desks and some days we just plum run out of inspiration. Well never fear, have we got a great idea for you! Why not whip up this delicious egg and bean salad for lunch this week. It’ll take you under 20 minutes to make lunch for the next 3 days! How good is that?
Lunch is a great opportunity to get in plenty of good nutrition and you’ll stay fuller into the afternoon if you pack it full of vegetables!
This simple egg and bean salad shows how quick and easy eating whole foods can be. It’s perfect for a quick mid week meal or for an easy work day lunch. Enjoy!
Egg and Bean Salad
Recipe Serves 4 people
Ingredients
Salad
- 8 egg hard boiled, peeled and cut into halves.
- 1 400g beans, 4 bean mix, canned drained, rinsed
- 2 cup lettuce, leaves, mixed
- 1 carrot cut into sticks
- 1 capsicum, any cut into sticks
- 1 cucumber, any thinly sliced
- 240 g green beans cut into halves (½ cup)
- ½ punnet tomato, cherry
Dressing
- 1 tbsp oil, olive extra virgin
- 2 tsp vinegar, red wine other vinegars work too
Instructions
- Place all the prepared salad ingredients into a large bowl.
- Add the dressing ingredients and toss to coat evenly. Divide between four serving plates.
- Top salad with the boiled eggs (4 egg halves each plate), and season with salt and pepper. Serve and enjoy.
Tried this recipe?Let us know how it was!
