Vegan White Bean And Spinach Salad Recipe

About this recipe

This vibrant and nutritious salad combines tender cannellini beans, juicy tomatoes, and fresh spinach with a tangy homemade dressing. Perfect for a quick and satisfying vegan dinner.

Ingredients

• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 50 g On1Y Black Peppercorns With Grinder
• 100 g Garlic - Single Clove
• 250 g Spinach - Chopped
• 400 g Pastazara Finely Chopped Tomatoes
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 10 g Fresh Rosemary
• 200 g Cherry Tomatoes
• 1 kg Supreme Harvest Iodized Salt
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. To prepare the dressing, combine 2 tablespoons apple cider vinegar, 1 1/2 tablespoons olive oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, and 2 minced garlic cloves in a jar. Cover tightly and shake vigorously until well mixed.
2. 2. Skip the cannellini beans and proceed directly to the next step.
3. 3. In a large bowl, combine 4 cups of chopped spinach, 2 cups of diced red tomatoes, 2 cups of cherry tomatoes, and 1/2 cup of finely chopped red onion.
4. 4. Add 1 teaspoon of finely chopped fresh rosemary to the bowl.
5. 5. Pour the prepared dressing over the salad and toss gently to coat all the ingredients evenly.
6. 6. Serve immediately or chill in the refrigerator for 15 minutes before serving for a refreshing dinner option.