2 Ratings
  • 2 star values: 1
  • 5 star values: 1
  • 2 Ratings

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

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Ingredients

Directions

  • In a large skillet cook onion and garlic in hot olive oil about 3 minutes or until tender. Stir in beans.

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  • 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.

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Nutrition Facts

170 calories, (1 g saturated fat, 6 mg cholesterol, 575 mg sodium, 25 g carbohydrates, 6 g fiber, 9 g protein.


Reviews

2 Ratings
  • 2 star values: 1
  • 5 star values: 1