Spinach and Bean Salad

June 25th, 2010


  •  4 cups canned bean (garbanzo, kidney & cannellini beans work well)
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 2 cups cherry tomatoes, halved
  • 2 stalks celery, diced
  • 4 cups packed spinach 

Drain and rinse beans in cold water. 

In a medium bowl, combine beans, olive oil, lemon juice and garlic; toss to coat well. Let stand for 30 minutes.


Add remaining ingredients and toss well.  Serve

Serve immediately.

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