Spinach Salad with Beans

This makes a light yet protein-rich vegetarian dinner. It’s perfect for a warm night when you are short on time and energy. I was inspired to make this salad after having something similar at Tryst, where I often spend afternoons writing and drinking too much great coffee.

  • 1/2 cup thinly sliced shallot
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1-15.5 oz. can cannellini beans, drained and rinsed
  • 1/2-15.5 oz. can black beans, drained and rinsed
  • 1 cup cubed fresh mozzarella cheese
  • 3 tablespoons capers, drained
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • Kosher salt
  • Black pepper
  • 4 cups fresh baby spinach leaves
  • Place the sliced shallots in a small bowl with the lemon juice and the olive oil. Allow to sit at room temperature while preparing the remaining ingredients.
  • In a large bowl, combine the beans, cheese, capers and sun-dried tomatoes. Add shallots and dressing and toss to coat. Add salt and pepper to taste. Fold in the spinach leaves and toss gently until leaves are coated with dressing. Serve.

Preparation time: 10 minute(s)

Number of servings (yield): 4

 

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