Thursday, May 14, 2009

spinach and cannellini bean salad

  • 3 cans cannellini beans, drained and rinsed
  • 1 can diced tomatoes, drained
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 1 bag baby spinach
  • fresh parsley, chopped fine
  • white wine vinegar
  • olive oil
  • 1 lemon

Combine juice of lemon with a equal parts olive oil and vinegar, whisk until combined, set aside. Combine all other ingredients in large bowl, pour dressing over salad and toss to coat.

The dish: This is basically a variation on the theme of bean salads. They all start off with a base of beans with a few other veggies mixed in for good measure, and then they get topped with a oil and vinegar dressing. Even though this salad is only 1 or 2 ingredients different than a few others I've posted, each one tastes pretty distinctive and we haven't gotten bored of eating any of them. Beans and veggies are a great thing to load up on and these salads are an easy and tasty way to do just that. I suggest trying one for yourself, I think you'll be surprised at how much you like it.

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