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Meatless Monday recipe of the week: White Bean and Spinach Salad
It’s getting warmer and spring’s (supposedly) on the way. So, why not get in the mood for those yummy spring greens that are just now germinating?
Using canned beans, this White Bean and Spinach Salad is a quick and hearty-but-not-heavy weeknight meal. Perfect for a Monday, don’t you think? Plus, it takes ingredients that you might even have on hand. Score!
White Bean and Spinach Salad
3 cups cooked no-salt-added cannellini beans (from 2 (15-ounce) cans beans, drained and rinsed)
1 small red onion, quartered and thinly sliced
4 cups tightly packed fresh spinach leaves (about 1/4 pound), tough stems removed
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons apple cider vinegar
1 teaspoon Italian seasoning
In a large mixing bowl combine beans and onion. Slice spinach into thin ribbons and add to the beans.
In a separate small bowl, whisk together mustard, vinegar and Italian seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Serve immediately or chill until ready to use. Serves 4 to 6.
— Recipe from www.wholefoodsmarket.com.