Ingredients

1 x 400 g can cannellini beans, drained and rinsed
4 large tomatoes, sliced
350 g (12 oz) cucumber, chopped
6 tbsp vinaigrette dressing
4 large Lion Quality eggs, hardboiled and quartered
100 g (4 oz) young spinach leaves

Toss beans, tomatoes and cucumber with dressing, season with black pepper. Add eggs and spinach and toss lightly to mix.

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