White Beans & Wilted Spinach Salad

This 30-minute warm bean salad is rich in flavor and fiber. Tomatoes and wilted spinach add vibrant color.

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3 users rated this recipe an average rating of 2.5
Makes:
4 servings
Yields:
4 side-dish servings
Start to Finish:
20 mins
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White Beans & Wilted Spinach Salad

Ingredients
1
medium onion, halved and thinly sliced
6
cloves garlic, minced (1 tablespoon)
1
tablespoon extra-virgin olive oil
1
15 ounce can cannellini or navy beans, rinsed and drained
1
14 1/2 ounce can diced tomatoes
1
tablespoon chopped fresh thyme
4
cups torn fresh spinach
2
slices turkey bacon, cooked, drained, and crumbled
4
teaspoons bottled balsamic or red wine vinaigrette
 
Salt and freshly ground black pepper

Directions

  1. In a large skillet cook onion and garlic in hot olive oil about 3 minutes or until tender. Stir in beans.
  2. Drain tomatoes, reserving 1/3 cup liquid. Stir tomatoes, reserved tomato liquid (discard remaining liquid) and fresh thyme into onion mixture. Cook and stir over medium heat about 2 minutes or until heated through. Stir in 3 cups of the spinach and stir about 30 seconds or until just wilted. Stir in remaining spinach and bacon. Spoon mixture into 4 individual bowls. Drizzle each serving with 1 teaspoon vinaigrette. Season to taste with salt and freshly ground black pepper. Makes 4 side-dish servings.

Nutrition Facts

(White Beans & Wilted Spinach Salad)
    Per serving:
  • 170 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 6 mg chol.,
  • 575 mg sodium,
  • 25 g carb.,
  • 6 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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