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Spinach Bean Salad

Western.Chefs's picture
Ingredients
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Oil 3 Tablespoon
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Ground thyme 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Cooked white beans/Canned cannellini beans 2 to 3 cups, drained 3 Cup (48 tbs)
  Sliced celery 1 Cup (16 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Onion 1 Medium, thinly sliced and separated into rings
  Oil 2 Tablespoon
  Spinach 8 Ounce, stems removed, and shredded
  Pimiento 1 , cut into strips
Directions

MAKING
1. Take a salad bowl and add cider vinegar, oil, salt, sugar, ground thyme, basil, pepper, and garlic clove.
2. Stir in beans and allow it to marinate for about 2 hours or little more.
3. Stir in onion, celery and parsley and keep it aside for about half an hour or refrigerate it overnight.
4. Take out the bowl and bring it to room temperature.
5. Spoon some oil over the spinach and stir that into the bean mixture and toss the salad well.

SERVING
6. Serve the any bean salad after garnishing with pimiento.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
15 Minutes

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