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.

Nutritional Facts

Servings4

Calories Per Serving246

Total Fat1g2%

Sugar2gN/A

Saturated0.2g1%

Protein16g31%

Carbs45g15%

Vitamin A142µg16%

Vitamin B60.2mg11.7%

Vitamin C10mg16%

Vitamin E2mg11%

Vitamin K155µg100%

Calcium188mg19%

Fiber11g43%

Folate (food)191µgN/A

Folate equivalent (total)191µg48%

Iron7mg40%

Magnesium131mg33%

Monounsaturated0.3gN/A

Niacin (B3)0.5mg2.6%

Phosphorus210mg30%

Polyunsaturated0.4gN/A

Potassium1108mg32%

Riboflavin (B2)0.1mg8.3%

Sodium138mg6%

Thiamin (B1)0.2mg15.9%

Zinc2mg16%