Rainbow Salad with Egg and Beans
Cooking Time:
10 mins
Level:
Easy
This rainbow salad with egg and beans is fresh, colourful, and easy to prepare. It is made with simple everyday vegetables, boiled eggs, and beans for a light but satisfying meal. It is perfect for a quick lunch, a simple side dish, or a healthy family plate.
Ingredients
2 servings
- ½ lettuce, washed and chopped
- 1 handful fresh spinach
- ½ cucumber, sliced
- 1 carrot, grated or thinly sliced
- 1 tomato, chopped
- 2 boiled eggs, peeled and halved
- ⅓ can beans, drained and rinsed
- 1–2 tablespoons olive oil
- A pinch of salt
- A pinch of black pepper
- 1 teaspoon lemon juice or vinegar, optional
Prepare the vegetables
Wash the lettuce, spinach, cucumber, carrot, and tomato. Chop the lettuce, slice the cucumber, grate or thinly slice the carrot, and chop the tomato.
Prepare the eggs and beans
Peel the boiled eggs and cut them in half or into quarters. Drain the beans, rinse them under cold water, and set them aside.
Add everything to a large bowl
Place the lettuce, spinach, cucumber, carrot, tomato, and beans into a large salad bowl.
Season the salad
Add olive oil, salt, black pepper, and a little lemon juice or vinegar if using. Toss gently until everything is lightly coated.
5. Add the eggs and serve
Place the boiled eggs on top of the salad. Serve immediately as a light lunch, side dish, or simple healthy meal.