Thursday, July 18, 2013

White Bean, Tomato, and Spinach Salad

I've prepared a few grain-based main dish salads already this month, but if beans and greens are your preference, look no further than this recipe. Two types of summer tomatoes make now the right time to prepare it.

For the dressing:
  • 2 tablespoons red wine vinegar
  • 1 and 1/2 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 crushed garlic cloves
For the salad:
  • 4 cups chopped spinach
  • 2 cups copped tomato
  • 2 cups chopped yellow tomato
  • 1/2 cup chopped red onion
  • 1 teaspoon chopped fresh rosemary*
  • 2 (15.5-ounce) rinsed and drained cans cannellini beans
1. To prepare the dressing, combine the vinegar, olive oil, black pepper, salt, and garlic cloves in a jar.  Cover and shake to combine.  Set aside.

2. To prepare the salad, combine the spinach, both tomato varieties, red onion, rosemary, and cannellini beans in a large bowl.  Pour the dressing over the salad and toss to coat.

*If you prefer, substitute 1/4 teaspoon dried rosemary for the fresh.

Nutrition Info:
4 servings (2 cups), Calories 207

Tasting Notes:
Fairly standard flavors and Italian dressing, but the rosemary was unexpected and nice, and I loved the fresh tomatoes. The white beans definitely make this hearty enough for an entree, with bread or vegan cheese and crackers on the side.


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