Saturday, August 6, 2011

Recipe: White Bean and Spinach Salad

This salad is an easy, make ahead dish and is perfect for summer potlucks or picnics since it is dairy-free.  I made it as one of our dinner sides last night and it went perfectly with roast chicken and mashed cauliflower.  Fresh, healthy and delicious.  

Thinly sliced red onion.

Red onion, garlic, lemon juice and salt.

Baby spinach.

Close up of salad.

White Bean and Spinach Salad


  • 1 medium red onion, very thinly sliced
  • 3 cloves garlic, minced
  • 1/3 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 3 (15 ounce) cans cannellini (white kidney beans), rinsed and drained
  • 2 handfuls baby spinach
  • Freshly ground black pepper


  1. In a large bowl, combine the sliced red onion, minced garlic, lemon juice and salt.  
  2. In a small saucepan, heat the olive oil on a burner on medium-high heat.  Once hot, about two minutes, pour olive oil over red onion mixture and stir to combine.  
  3. Let the red onion mixture rest at room temperature for 20 minutes, stirring occasionally. 
  4. Stir in the cannellini and baby spinach.  
  5. Season with black pepper to taste.


  1. Would red (kidney) beans work in this as well, or would they be too heavy? I LOOOOOVE red beans in salads.

  2. I just realized I never responded to your comment! I bet red beans could work although you are right that they might be a bit heavier. It would also make the salad only two colors instead of three. (Assuming that matters to some people.) Maybe a mix of white and red? :)