Tomato, Bean and Spinach Salad

Info

Cook Time:

Serves: 4

Ingredients

• 2 tablespoons red wine vinegar

• 1/4 teaspoon ground black pepper

• 1 nheks de sal (apenas usando dois dedos)

• 1 tablespoon olive or vegetable oil

• 2 garlic cloves, minced

• 4 cups spinach, torn into bite sized pieces

• 2 cups tomatoes, chopped

• 1/2 cup red or yellow onion, chopped

• 1 teaspoon fresh rosemary, chopped

• Two 15.5 ounce cans Cannellini beans or other type of white beans, drained and rinsed

Directions

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.

Source

• 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