This salad celebrates simplicity and elegance, featuring creamy white beans, juicy ripe tomatoes, and tender baby spinach leaves, all harmoniously brought together by a light, tangy dressing.
Whether you’re looking for a nutritious and satisfying lunch, a fun side dish for your barbecue, or an easy weeknight dinner option, this white kidney bean salad is the perfect choice for you. A versatile choice that embodies the essence of seasonal dining.
material
For 4 people
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Dijon mustard 3/4 teaspoon
- 1/2 teaspoon lemon juice
- 3/4 cup very thinly sliced red onion (about 1/2 small onion)
- 1 1/2 teaspoons minced garlic (about 1 large clove)
- 1.5 pints halved cherry tomatoes
- 1 15 oz can of stewed tomatoes (I used garlic, basil, and oregano), drained
- 1 can (15 oz) cannellini beans, washed and drained
- 1/3 cup chopped fresh parsley
- 1/3 cup fresh basil leaves
- 2 cups fresh spinach leaves
- 1/2 cup (about 2 ounces) grated Parmesan cheese + a few shavings for garnish
preparation
- In a small bowl, combine olive oil, red wine vinegar, mustard, lemon juice, salt, and pepper. Add the red onion and garlic, stir and marinate at room temperature for 20-30 minutes. (This will soften the spiciness of the onions.)
- In a large bowl, combine spinach, white beans, tomatoes, parsley, and basil. Add Parmesan cheese. Pour the onion mixture over the salad and mix well. Serve at room temperature with grated Parmesan cheese on top.
Next steps and resources:
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