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White Bean and Spinach Salads

 White Bean and Spinach Salads
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
4 ServingsPrep/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.

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White Bean and Spinach Salads (continued)

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.