SPINACH MINI BURGER WITH ROMAINE LETTUCE, CANNELLINI BEANS, CHERRY TOMATOES AND GREEN BEANS

Name: Spinach mini burger with romaine lettuce, cannellini beans, cherry tomatoes and green beans
Total time: 15 min
Ingredients: 1 pack of Kioene Spinach Mini Burgers; 4 crispy romaine lettuce leaves (medium size); 100 g canned cannellini beans; 100 g green beans; 200 g cherry tomatoes; a few basil leaves; extra virgin olive oil to taste; salt and pepper

2

Persons

15

Minutes

very easy

Difficulty

main course

Type

Ingredients

1 pack of Kioene Spinach Mini Burgers
4 crispy romaine lettuce leaves (medium size)
100 g canned cannellini beans
100 g green beans
200 g cherry tomatoes
a few basil leaves
extra virgin olive oil to taste
salt and pepper

METHOD

Cook the mini burgers as indicated on the package.
Meanwhile, trim the green beans, wash them, boil them for 8-10 minutes in lightly salted water and drain them when cooked al dente.
Transfer the cannellini beans in a colander and rinse them under running water.
Wash the cherry tomatoes and cut them in half. Wash and dry the lettuce leaves.
Arrange the lettuce leaves on plates. Mix the green beans with the cannellini beans and cherry tomatoes, season with oil, balsamic vinegar, salt and pepper and distribute on the salad leaves.
Place the mini burgers on top, garnish with fresh basil and serve.