Spinach Bean Salad Recipe


Cooking Time15 MinDifficulty LevelEasy
Health IndexHealthyCuisine
DishMain Ingredient


 Cider vinegar1⁄3 Cup (5.33 tbs)
 Oil3 Tablespoon
 Salt1 Teaspoon
 Sugar1⁄2 Teaspoon
 Ground thyme1⁄2 Teaspoon
 Basil1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Garlic1 Clove (5 gm), minced
 Cooked white beans/Canned cannellini beans 2 to 3 cups, drained3 Cup (48 tbs)
 Sliced celery1 Cup (16 tbs)
 Chopped parsley1⁄2 Cup (8 tbs)
 Onion1 Medium, thinly sliced and separated into rings
 Oil2 Tablespoon
 Spinach8 Ounce, stems removed, and shredded
 Pimiento1 , cut into strips

Nutrition Facts

Serving size: Complete recipe

Calories 1605 Calories from Fat 709

% Daily Value*

Total Fat 80 g123.5%

Saturated Fat 10.2 g50.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2290 mg95.4%

Total Carbohydrates 167 g55.8%

Dietary Fiber 36.9 g147.6%

Sugars 47.1 g

Protein 55 g110.6%

Vitamin A 501% Vitamin C 269.9%

Calcium 41.2% Iron 68.3%

*Based on a 2000 Calorie diet


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.

6. Serve the any bean salad after garnishing with pimiento.