Mediterranean White Bean Spinach Lemon (Printable)
Creamy white beans, fresh spinach, and crisp vegetables in a zesty lemon dressing. Ready in 15 minutes.
# List of ingredients:
→ Salad Components
01 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
02 - 4 cups fresh baby spinach, loosely packed
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, thinly sliced
05 - 1/2 cucumber, diced
06 - 1/4 cup Kalamata olives, pitted and sliced
07 - 1/4 cup fresh parsley, chopped
08 - 1/4 cup feta cheese, crumbled (omit for vegan option)
→ Lemon Dressing
09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 1 clove garlic, minced
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon black pepper
# Steps:
01 - Place the white beans, spinach, cherry tomatoes, red onion, cucumber, olives, and parsley in a large salad bowl.
02 - Whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, oregano, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Pour the dressing over the salad mixture and toss gently with tongs or spoons until all ingredients are evenly coated.
04 - Sprinkle crumbled feta cheese on top if desired. Serve immediately or refrigerate for 15 minutes to allow flavors to meld.
# Expert Advice:
01 -
- Everything comes together in fifteen minutes flat
- The creamy beans and zesty dressing create the perfect balance
- It keeps beautifully for days making it ideal for meal prep
02 -
- The spinach holds up better if you dress it right before serving but it also tastes great after marinating for a bit
- Red onion can be sharp so soak the slices in cold water for ten minutes if you prefer a milder flavor
03 -
- Let the dressing sit for ten minutes before tossing so the garlic mellows and the oregano blooms
- Use a microplane for the lemon zest to avoid bitter pith