1 rating

White Bean and Spinach Salad

Name: White Bean and Spinach Salad
Yield: 4
Ingredients: 3 cup cooked no-salt-added cannellini beans, from 2 (15-ounce cans) beans, drained and rinsed; 1 small red onion, quartered and thinly sliced; 4 cup tightly packed fresh spinach leaves, tough stems removed; 2 1/2 tablespoon dijon mustard; 2 1/2 tablespoon cider vinegar; 1 teaspoon italian seasoning

May 8, 2014

Whole Foods Market

With so few ingredients, this salad is surprisingly substantial thanks to the protein- and fiber-packed white beans. Tender spinach, zippy red onion and a bold Dijon dressing fill out this simple salad that works as a main dish or side.

Servings

246

Calories Per Serving

Ingredients

3 Cups cooked no-salt-added cannellini beans, from 2 (15-ounce cans) beans, drained and rinsed
1 small red onion, quartered and thinly sliced
4 Cups tightly packed fresh spinach leaves, tough stems removed
2 1/2 Tablespoons Dijon mustard
2 1/2 Tablespoons cider vinegar
1 Teaspoon Italian seasoning

Directions

In a large mixing bowl combine beans and onion. Slice spinach into thin ribbons and add to the beans.

In a separate small bowl, whisk together mustard, vinegar and Italian seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Serve immediately or chill until ready to use.