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
Scale
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
