White Bean, Tomato, and Spinach Salad



4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 207
Caloriesfromfat 28 %
Fat 6.4 g
Satfat 0.8 g
Monofat 3.8 g
Polyfat 0.8 g
Protein 9.1 g
Carbohydrate 29.9 g
Fiber 11.5 g
Cholesterol 0.0 mg
Iron 4.3 mg
Sodium 489 mg
Calcium 89 mg


2 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, crushed
4 cups chopped spinach
2 cups chopped tomato (about 1 pound)
2 cups chopped yellow tomato (about 1 pound)
1/2 cup chopped red onion
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
2 (15.5-ounce) cans cannellini beans or other white beans, rinsed and drained


To prepare dressing, combine first 5 ingredients in a jar; cover tightly, and shake vigorously.

To prepare the salad, combine spinach and the remaining ingredients in a bowl. Pour dressing over salad, tossing to coat.