Recipe Details

White Bean and Roasted Red Pepper Salad

Number of Servings: 12

Serving Size: 1/3 cup bean mixture + 3/4 cup spinach

This salad packs vitamins and minerals into each bite.

Name: Amount:
of 15oz can no-salt-added navy beans, rinsed and drained 0.50
grape cherry tomatoes, quartered 1 cup
(1/2 oz) loosely packed baby spinach, coarsely chopped 1 cup
chopped roasted red peppers 0.50 cup
pitted kalamata olives, coarsely chopped 8
chopped fresh basil leaves 2 Tbsp
medium garlic clove, minced 1
canola oil 1 Tbsp
cider vinegar 1 Tbsp
(1 1/2 oz) loosely packed baby spinach leaves 3 cups

Combine beans, tomatoes, chopped spinach, peppers, olives, basil, and garlic in a medium bowl.


To serve, add canola oil and vinegar. Using a rubber spatula, toss ingredients gently, yet thoroughly, until well coated. Place equal amounts of whole spinach leaves on four salad plates and spoon bean mixture on top.

Nutritional Information (per serving)
Calories 105
Calories from Fat 40
Total Fat 4g
Saturated Fat 0g
Cholesterol 0mg
Sodium 115mg
Potassium n/a
Carbohydrates 12g
Dietary Fiber 4g
Sugars 2g
Protein 4g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Starch 1 Vegetable