Spinach Bean Salad Recipe
Ingredients
| Cider vinegar | 1/3 Cup (16 tbs) | |
| Oil | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Ground thyme | 1/2 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm) | |
| White beans -2 to 3 cups cooked or Canned cannellini beans 2 to 3 cups, drained | ||
| Celery | 1 Cup (16 tbs), sliced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Medium onion -1, thinly sliced and separated into rings | ||
| Oil | 2 Tablespoon | |
| Spinach -8 ounces, stems removed, and shredded | ||
| Pimiento | 1 | |
Directions
MAKING
1. Take a salad bowl and add cider vinegar, oil, salt, sugar, ground thyme, basil, pepper, and garlic clove.
2. Stir in beans and allow it to marinate for about 2 hours or little more.
3. Stir in onion, celery and parsley and keep it aside for about half an hour or refrigerate it overnight.
4. Take out the bowl and bring it to room temperature.
5. Spoon some oil over the spinach and stir that into the bean mixture and toss the salad well.
SERVING
6. Serve the any bean salad after garnishing with pimiento.
1. Take a salad bowl and add cider vinegar, oil, salt, sugar, ground thyme, basil, pepper, and garlic clove.
2. Stir in beans and allow it to marinate for about 2 hours or little more.
3. Stir in onion, celery and parsley and keep it aside for about half an hour or refrigerate it overnight.
4. Take out the bowl and bring it to room temperature.
5. Spoon some oil over the spinach and stir that into the bean mixture and toss the salad well.
SERVING
6. Serve the any bean salad after garnishing with pimiento.
Chef
