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White Bean and Olive Salad
Ingredients
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3
cups baby spinach leaves, coarsely chopped
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1
cup canned white beans, rinsed and drained
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1
cup halved cherry tomatoes or one 14-1/2-oz. can plum tomatoes, chopped
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1/4
cup pitted kalamata olives, quartered
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1
teaspoon shredded lemon peel
Directions
In a medium bowl combine spinach, beans, tomato, olives, and lemon peel. Toss to combine. Makes 4 servings.
Nutrition Facts
(White Bean and Olive Salad)
- Servings Per Recipe 4,
- Calories 118,
- Protein (gm) 7,
- Carbohydrate (gm) 21,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 3,
- Vitamin A (IU) 3061,
- Vitamin C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Sodium (mg) 333,
- Potassium (mg) 418,
- Calcium (DV %) 101,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Excellent side to the feta-stuffed chicken! I was totally surprised that it didn't need some olive oil etc. but the kalamata olives seemed to do the trick. I did use white beans that I cooked from dry, but otherwise followed the recipe as written.
6/1/2011 07:27:55 PM Report AbuseGreat side dish with the feta stuffed chicken. The salad needed a little something so I drizzled olive oil and lemon juice on top. I put all the leftovers in one bowl and they reaheated great. Even the spinach.
4/21/2011 10:34:04 AM Report Abuse