Bean and baby spinach salad is an extremely easy side dish or main course to prepare and very tasty. The recipe is simple and quick if you choose to use canned beans like I did. I had butter beans at home, but cannellini beans would be ideal. To complete the dish, you can add seeds to taste or some chopped nuts. The bean and baby spinach salad is excellent both warm in the winter season and lukewarm or cold during the warmer months. Try it!
Don’t miss
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.5 oz butter beans (or cannellini)
- 0.7 oz taggiasca olives
- 0.9 oz baby spinach
- 5 artichokes in oil (chopped)
- 1/2 lemon (juice)
- 1 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Pan
Steps
In a pan, heat the oil and let the beans, taggiasca olives, and baby spinach soak up the flavor. Adjust the salt. When the spinach has wilted, add some lemon juice and mix. Transfer to a serving dish and serve with a drizzle of extra virgin olive oil and toasted bread.
