White Bean and Spinach Salads Recipe

White Bean and Spinach Salads Recipe
White Bean and Spinach Salads Recipe photo by Taste of Home
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White Bean and Spinach Salads Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. Divide spinach among four serving plates. Top with bean mixture. Yield: 4 servings.
Originally published as White Bean and Spinach Salads in Simple & Delicious August/September 2012, p41

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