Spring Greens and Walnut Cannellini Bean Salad

A light and refreshing salad that works well as a serving platter. We've used red quinoa here to add some colour, but that's not really necessary, normal quinoa works just fine.

Course Main Course, Salad

Cuisine European, Mediterranean, Middle Eastern

Diet Vegan, Vegetarian

Keyword cannellini bean recipes, Cannellini bean salad, greens recipes, spring green recipes, spring recipes

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings

Calories 309

Ingredients

200 g Spring Greens
100 g Red Quinoa
200 g Cooked Cannellini Beans
1 Lemon
20 g Parsley
20 g Mint
1 Teaspoon Ground Allspice
1 Teaspoon Ground Cinnamon
40 g Walnuts
30 ml Olive Oil

Instructions

Cover the quinoa with boiling water in a medium saucepan. Cook for around 10 - 15 minutes or until the water has been absorbed and quinoa soft. Drain, rinse with cold water, and set aside.
Whilst the quinoa is cooking, boil the spring greens. Bring a large pan of water to the boil. Slice the spring greens into long strips and add to the pan. Cook for around 1 minute until the greens have just wilted. Drain and reserve.
Skin the lemon and finely dice. Shred the herbs and add all of the ingredients, save the walnuts, to a mixing bowl. Combine well, adding salt and pepper to taste.
Loosely chop the walnuts and serve with them arranged over the top of the salad.

Nutrition