White Bean & Spinach Salad

Serves: 4

Prep Time: 15 min


1 (15-ounce) can no-salt Cennellini beans, , rinsed and drained
1 can pitted, ripe black olives, drained
1 large Italian plum tomato, chopped (1 cup)
2 cups packed baby spinach leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon dried rosemary, crushed
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper


Combine beans, olives, tomato and spinach in a large bowl; toss well. Whisk together remaining ingredients in a small bowl; add to olive mixture and toss well. Serve with additional pepper if desired.

Source: lindsayolives.com

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