Spinach and Bean Salad
June 25th, 2010
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4 cups canned bean (garbanzo, kidney & cannellini beans work well)
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4 tablespoons extra virgin olive oil
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2 tablespoons fresh lemon juice
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1 clove garlic, minced
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Salt and pepper to taste
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2 cups cherry tomatoes, halved
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2 stalks celery, diced
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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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