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Spicy White Bean Salad with Spinach

Recipes / Salads

Based on Savoring the Day by Judith Benn Hurley

Serves 3-4.

• 2 cups cooked white beans
• 2 small tomatoes, chopped
• 2 cups fresh spinach, chopped and blanched
• juice of 1 lemon
• 1 tablespoon olive oil
• dash of hot pepper sauce, or to taste
• 1 teaspoon balsamic vinegar
• pinch of sea salt
• 1 clove garlic, finely minced
• 2 teaspoons minced fresh cilantro

Combine all of the ingredients in a large bowl and toss well, about 30 times, to combine.

If the weather is hot and/or dry, serve the salad slightly chilled, accompanied by iced mint tea.

If the weather is cold and/or damp, double the garlic and serve the salad warm.

Notes

2 cups cooked white beans is more than one 15oz can but less than two. Whole Foods sells jars of white beans that are 2 cups (and better beans).

The tomatoes are for sure optional, but good.

If I'm in a hurry, I don't blanch the spinach. It's fine, just more like a raw salad that way.

Last time, I left out the cilantro, and it was ok.

I try not to use sprouted garlic when making this, because you're eating the garlic raw, and sprouted garlic can get pretty bitter.

Last Made

2005-08-15