White Bean and Spinach Salads Recipe

White Bean and Spinach Salads Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This is one of my favorite summertime salads. Fresh parsley, tarragon and chives give the homemade dressing special flavor. Packaged pre-cut matchstick carrots make it a snap to fix! —Elisabeth Larsen, Pleasant Grove, Utah

This recipe is:

Contest Winning

Quick

Subscriber Exclusive

[X]

Rate White Bean and Spinach Salads Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

White Bean and Spinach Salads Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons minced fresh parsley
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
1 teaspoon minced chives
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1/2 cup julienned carrot
1/4 cup roasted sweet red peppers, chopped
2 tablespoons chopped red onion
4 cups fresh baby spinach

Directions

In a small bowl, whisk the first 10 ingredients. In another bowl, combine the beans, carrot, red peppers and onion. Add dressing and toss to coat.
Divide spinach among four serving plates. Top with bean mixture. Yield: 4 servings.

Nutritional Facts 1 serving equals 229 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 548 mg sodium, 20 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as White Bean and Spinach Salads in Simple & Delicious August/September 2012, p41