Spinach and White Bean Salad with Lemon Oregano Dressing Recipe
Introduction
This Spinach and White Bean Salad is a fresh, nutritious dish that comes together quickly—perfect for a light lunch or a healthy side. With a zesty lemon dressing and optional feta for creaminess, it’s bursting with vibrant flavors and textures.
Ingredients
- 8 cups loosely packed fresh spinach
- 2 cans (15 oz each) white beans (cannellini), drained
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/4 cup crumbled feta cheese (optional for richness)
- 1 teaspoon dried oregano (or fresh herbs like dill or parsley)
Instructions
- Step 1: Wash and dry the spinach thoroughly to remove any grit.
- Step 2: In a large bowl, combine the spinach with the drained white beans.
- Step 3: In a small jar, whisk together the olive oil, lemon juice, and oregano until the dressing is well emulsified.
- Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Step 5: Stir in the crumbled feta cheese, if using, for added richness.
- Step 6: Adjust seasoning with salt and pepper to taste before serving.
Tips & Variations
- For a crunch, add toasted pine nuts or walnuts.
- Use fresh herbs like dill or parsley instead of dried oregano for a brighter flavor.
- Replace white beans with chickpeas for a different texture.
- Serve with crusty bread to make it a more filling meal.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. If storing, keep the dressing separate until ready to serve to prevent the spinach from wilting. Re-toss before serving for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other greens instead of spinach?
Yes, baby kale or arugula work well and add different flavors and textures to the salad.
Is this salad suitable for meal prep?
Absolutely. Keep dressing separate and add it just before serving to maintain freshness and texture.
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Spinach and White Bean Salad with Lemon Oregano Dressing Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and healthy Spinach and White Bean Salad that combines tender spinach leaves with creamy cannellini beans, dressed in a zesty lemon and olive oil vinaigrette. This quick 15-minute recipe is perfect as a light lunch or a nutritious side dish, with optional feta adding a creamy, tangy richness.
Ingredients
Salad
- 8 cups loosely packed fresh spinach
- 2 cans (15 oz each) white beans (cannellini), drained
- 1/4 cup crumbled feta cheese (optional)
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano (or fresh herbs like dill or parsley)
- Salt and pepper to taste
Instructions
- Prepare the spinach: Wash and dry the fresh spinach thoroughly to remove any dirt and excess moisture, ensuring the leaves stay crisp and fresh in the salad.
- Combine salad ingredients: In a large mixing bowl, add the cleaned spinach and the drained white cannellini beans, gently tossing to mix the base of the salad evenly.
- Make the dressing: In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and dried oregano until the ingredients are fully emulsified, creating a bright and herbaceous dressing.
- Toss the salad: Pour the dressing over the spinach and beans mixture, tossing gently but thoroughly to coat all the ingredients with the flavorful vinaigrette.
- Add feta: Stir in the crumbled feta cheese if using, adding a creamy texture and tangy flavor that complements the salad’s freshness.
- Season to taste: Adjust the seasoning by adding salt and freshly ground black pepper according to your preference, then give the salad a final gentle toss before serving.
Notes
- To save time, you can use pre-washed spinach, but always ensure it’s well dried for the best texture.
- Try substituting white beans with chickpeas or black beans for a different flavor profile.
- For a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
- This salad pairs well with grilled chicken or fish for added protein.
- Add chopped fresh herbs like parsley or dill for extra freshness if desired.
- The salad is best served immediately but can be refrigerated for up to one day; however, spinach might wilt over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: spinach salad, white bean salad, cannellini beans, healthy salad, vegetarian salad, Mediterranean salad, quick salad, feta cheese salad
