Sizzled Spinach with White Beans and Mozzarella

• 1 1/2 cups cooked white beans or 1 15-oz. can white beans, rinsed and drained
• 1 large red or yellow bell pepper, diced (1 cup)
• 4 oz. fresh mozzarella, drained and torn or diced
• 2 Tbs. white wine vinegar, divided
• 6 oil-packed sun-dried tomatoes, drained, finely chopped, and oil reserved
• 1/4 cup chopped black olives
• 1 medium shallot, finely chopped (2 Tbs.)
• 2 Tbs. chopped fresh parsley
• 1 clove garlic, minced (1 tsp.)
• 1 Tbs. garlic oil or olive oil
• 1/2 cup diced red or yellow bell pepper
• 2 Tbs. minced shallot (1 medium)
• 3 cloves garlic, minced (1 Tbs.)
• 1 lb. baby spinach

1. To make Salad: Toss together white beans, bell pepper, mozzarella, 1 Tbs.
2. vinegar, and 1 Tbs.
3. sun-dried tomato oil in medium bowl.
4. Set aside.
5. Stir together sun-dried tomatoes, olives, shallot, parsley, garlic, and remaining 1 Tbs.
6. vinegar in small bowl.
7. Stir into bean mixture.
8. Set aside.
9. To make Garlicky Spinach: Heat oil in large skillet over medium heat.
10. Add bell pepper and shallot, and saute 3 to 5 minutes or until vegetables begin to brown.
11. Add garlic, and stir 30 seconds, or until fragrant.
12. Add spinach in batches, and saute 5 to 6 minutes, tossing with tongs, or until wilted and bright green.
13. Season with salt and pepper, if desired.
14. Serve Salad topped with Garlicky Spinach.

beans, red, fresh mozzarella, white wine vinegar, oil, black olives, shallot, parsley, clove garlic, garlic oil, red, shallot, garlic, baby spinach

Taken from www.vegetariantimes.com/recipe/sizzled-spinach-with-white-beans-and-mozzarella/ (may not work)