Beans and Spinach Salad
4 servings
10 minutes
Beans provide this salad with the necessary dose of vegetable protein, which, as we know, is the main building material for all systems of our body. The recipes for almost all green salads can be varied endlessly , and this one is no exception: when preparing it, you can spontaneously add creaminess by crumbling any cheese, put bright citrus accents or complement the texture with crunchy nuts. If you want to have a feast for the stomach, then ham and other smoked meats are suitable .
Calories261.2kcal
Proteins10.1grams
Fats15.8grams
Carbohydrates19.9grams
Olive oil
3
tbsp
Lemon zest
1
tsp
Lemon juice
2
tsp
Salt
pinch
Ground black pepper
pinch
Canned beans
400
g
Spinach
450
g
Chopped parsley
to taste
Dijon mustard
0.5
tsp
Onion
to taste
1
Mix oil, lemon juice, mustard in a bowl, season with salt and pepper. Add the beans.
- Olive oil: 3 tablespoons
- Lemon juice: 2 teaspoons
- Dijon mustard: 0.5 teaspoon
- Salt: pinch
- Ground black pepper: pinch
- Canned beans: 400 g
2
Boil water and add spinach, cook for 2-4 minutes. Transfer the cooked spinach to the beans. Add parsley, onion, lemon zest. Mix.
- Spinach: 450 g
- Chopped parsley: to taste
- Onion: to taste
- Lemon zest: 1 teaspoon
