Mushroom, Carmelized Onion & Cannellini Bean Salad

• 2 tbsp olive oil
• 1 large yellow onion, sliced thinly into half-circles
• 8 oz. crimini mushrooms, thinly sliced
• 1/2 tsp dried thyme
• 1 cup cannellini beans, drained and rinsed
• 1 clove garlic, minced
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 2 cups (packed) fresh spinach leaves

1. Heat olive oil in a large skillet set over medium heat. Add sliced onion and cook until onions begin to soften, stirring occasionally, about 3 to 4 minutes.
2. Add sliced crimini mushrooms and cook until onions are light golden brown and mushrooms are just starting to brown, stirring occasionally. Add dried thyme and cannellini beans. Cook, stirring, for 1 minute. Add minced garlic and cook for an additional 30 seconds. Do not allow the garlic to burn.
3. Stir in balsamic vinegar and season with salt and pepper. Remove from heat and serve the mushroom mixture over a bed of fresh spinach leaves.

olive oil, yellow onion, crimini mushrooms, thyme, cannellini beans, clove garlic, balsamic vinegar, salt, fresh spinach leaves

Taken from www.epicurious.com/recipes/member/views/mushroom-carmelized-onion-cannellini-bean-salad-52460421 (may not work)