Mediterranean White Bean Spinach Salad (Printable)

Protein-packed Mediterranean bowl with white beans, spinach, olives, and tangy lemon-herb dressing.

# List of ingredients:

01 - 1 (15 oz) can white beans (cannellini or Great Northern), drained and rinsed

02 - 5 oz baby spinach, washed

03 - 1 cup cherry tomatoes, halved

04 - 1/2 cup Kalamata or green olives, pitted and sliced

05 - 1/4 small red onion, thinly sliced

06 - 1/4 cup fresh parsley, chopped

07 - 1/4 cup crumbled feta cheese (optional; omit for vegan)

08 - 3 tbsp extra virgin olive oil

09 - 2 tbsp freshly squeezed lemon juice

10 - 1 tsp Dijon mustard

11 - 1 garlic clove, minced

12 - 1/2 tsp dried oregano

13 - 1/4 tsp sea salt (or to taste)

14 - 1/4 tsp freshly ground black pepper

01 - In a large salad bowl, combine the white beans, baby spinach, cherry tomatoes, olives, red onion, and parsley.

02 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.

03 - Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is well coated.

04 - If using, sprinkle crumbled feta cheese on top just before serving.

05 - Serve immediately, or chill for 15 minutes to allow flavors to meld.

01 -

The creamy beans and fresh greens make impossibly satisfying meals without touching your stove
Fifteen minutes from fridge to bowl means you can actually eat on busy nights
The dressing doubles as a marinade so it transforms into meal prep magic

02 -

Rinse those beans thoroughly under cold water or your salad will taste like the can, trust me on this one
The dressing can make the spinach wilt if it sits too long, so dress it right before serving or pack the dressing separately for meal prep

03 -

Let your salad sit for 15 minutes after tossing to let those beans really drink in the dressing
Use a vegetable peeler to shave thin ribbons of red onion instead of slicing for milder flavor