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White Bean, Tomato, and Spinach Salad

Yield 4 servings (serving size: 2 cups)

Ingredients

  • Dressing:
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves, crushed
  • Salad:
  • 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

Nutrition 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

How to Make It

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

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