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White Bean, Tomato and Spinach Salad

From Ellen Carroll, Cooking Light magazine
/ Source: TODAY

Servings: 4
Serving size: 2 cups



  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves, crushed


  • 4 cups chopped spinach
  • 2 cups chopped tomato (about 1 pound)
  • 2 cups chopped yellow tomato (about 1 pound)
  • 1/2 cup chopped red onion
  • 1 teaspoon chopped fresh or 1Ú4 teaspoon dried rosemary
  • Two 15.5-ounce cans cannellini beans or other white beans, rinsed and drained

To prepare dressing, combine first 5 ingredients in a jar; cover tightly and shake vigorously.

To prepare the salad, combine spinach and the remaining ingredients in a bowl. Pour dressing over salad, tossing to coat.


CALORIES 207 (28% from fat)
FAT 6.4g (sat 0.8g, mono 3.8g, poly 0.8g)
CARB 29.9g
FIBER 11.5g
CHOL 0mg
IRON 4.3mg
SODIUM 489mg
CALC 89mg