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Tomato, Bean and Spinach Salad

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Cook Time:

Serves: 4


  • 4 cups spinach, torn into bite sized pieces
  • Two 15.5 ounce cans Cannellini beans or other type of white beans, drained and rinsed


1. Make the dressing: Add the vinegar, black pepper, salt, oil and garlic into an airtight container. Seal and shake until combined.

2. In a large serving bowl, toss the rest of the ingredients until combined. Add the dressing and toss until well-coated then serve.


  • Tomato, Bean and Spinach Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain goverment resource

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