White Bean Salad with Spinach and Herbs

Welcome spring with this fresh white bean salad full of fresh herbs from the garden, tender spinach from the farmer's market, pungent green olive oil and fresh mozzarella. We used cooked dried beans as we like them on the firm side. If you used canned beans, be sure to rinse and drain them.
By / Photography By Jill Melton | May 16, 2016

Preparation

1. Combine beans with remaining ingredients. Toss gently. Serve at room temperature for best flavor. Serves 12. 

Ingredients

  • 4 cups cooked white beans
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fruity balsamic vinegar (such as orange fig balsamic)
  • 1/2 teaspoon coarse salt
  • 1/2 cup chopped red or orange bell pepper
  • 1/2 cup chopped red onion
  • 1/2 cup fresh herbs (arugula, parsley, chives, thyme and mint)
  • 1 cup chopped fresh spinach
  • 4 ounces fresh mozzarella, cubed
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