White Bean Salad
- 2 cups Baby Spinach, washed and dried
- 2 (16 ounce) canswhite cannellini beans (or freshly cooked equivalent)
- walnuts, toasted
- 2 tablespoons citrus-flavored olive oil
- 1 tablespoon champagne vinegar
- sea salt
- 14 cup goat cheese, crumbled
- Rinse and drain the beans.
- If you like your bean salad on the warm side, my shortcut for heating them up is to run them under hot water (saves having to wash a pot).
- In a large bowl combine the spinach, beans and walnuts.
- Add the olive oil, a splash of champagne vinegar, and salt.
- Toss gently but make sure you get everything nicely coated.
- Sprinkle a bit of cheese on top and enjoy.
beans, walnuts, citrusflavored olive oil, champagne vinegar, salt, goat cheese
Taken from www.food.com/recipe/white-bean-salad-283502 (may not work)