RCI-VG.004.1445.001
Tomato, Bean and Spinach Salad
Tomato, Bean and Spinach Salad from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- 1/4 teaspoon
- 1/4 teaspoon
- 1 tablespoon
- garlic cloves2 unitminced
- spinach4 cupstorn into bite sized pieces
- tomatoes2 cupschopped
- red or yellow onion1/2 cupchopped
- fresh rosemary1 teaspoonchopped
- Two 15.5 ounce cans Cannellini beans or other type of white beans1 unitdrained and rinsed
Method
1
Mince the 2 garlic cloves and chop the fresh rosemary into small pieces, setting them aside.
2
Chop the 2 cups of tomatoes into bite-sized pieces and chop the 1/2 cup onion into similar-sized pieces.
3
Tear the 4 cups of spinach into bite-sized pieces and place in a large bowl.
4
Drain and rinse the two 15.5 ounce cans of cannellini beans under cold running water until the liquid runs clear.
5
Whisk together the 2 tablespoons red wine vinegar, 1 tablespoon olive oil, minced garlic, chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a small bowl until well combined.
6
Add the chopped tomatoes, chopped onion, and drained cannellini beans to the bowl with the spinach.
7
Pour the vinaigrette over the salad and toss gently but thoroughly until all ingredients are well coated and combined.
8
Divide the salad evenly among 4 serving plates or bowls and serve immediately.