• 3 cups cooked no-salt-added cannellini beans (from 2 (15-ounce / 440ml) cans beans, drained and rinsed)
  • 1 small red onion, quartered and thinly sliced
  • 4 cups tightly packed fresh spinach leaves (about 1/4 pound / 120g), tough stems removed

Dressing ingredients

  • 2 1/2 tablespoons Dijon mustard
  • 2 1/2 tablespoons apple cider vinegar
  • 1 teaspoon Italian seasoning

Author of this recipe



Grower / producer

We develop, trial, and select seeds for the diverse needs of small commercial, fresh market growers and avid home gardeners across the United States and more than 50 countries throughout the... Read more

A beautiful and hearty cold salad that is easy to make. It is also filled with protein and fiber.

Total votes: 779


In a large mixing bowl combine beans and onion. Slice spinach into thin ribbons and add to the beans. In a separate small bowl, whisk together mustard, vinegar and Italian seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Serve immediately or chill until ready to use.

Tips from the author

Serves 6. Recipe and photo courtesy of Whole Foods Market

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