It’s the time of the season again for picnics outside, hanging out on the patio and enjoying Spring salads.
Today’s recipe is easy to make and showcases all of the bright colors of Spring. Beans salads are a great choice for a lunchtime treat because all of the ingredients except the leafy greens keep well over time and make versatile leftovers.
This Italian white bean salad recipe is packed with refreshing flavors. Randall’s Great Northern Beans provide a protein packed base for this slightly acidic side dish. Browned onions, sun-dried tomatoes and tangy black olives make up a healthy vegetable medley accompanied by rich mozzarella balls. You’ll get plenty of healthy iron from the fresh and crunchy lettuce- just make sure to add it right before eating to avoid any welting.
- 48 oz. Great Northern Beans
- ¼ cup olive oil
- 1 onion, finely chopped
- 4 cups spinach, stems removed
- ½ cup chopped sun-dried tomatoes
- ½ pound fresh mozzarella balls
- ½ cup black olives, sliced
- ½ cup Italian vinaigrette
- salt and pepper to taste
Drain and rinse beans, set aside. Heat the oil in a skillet over medium heat. Add the onion, cook and stir until browned. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl. Fold in the vinaigrette until just combined. Season with salt and pepper and serve.
If not serving right away, refrigerate in an air-tight container. Add spinach just before serving.
This recipe can be made with either Randall Beans Great Northern Beans or the Randall Beans Organic products.