1 rating

White Bean and Spinach Salad


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.


  • 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


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.