Recipe: White Bean Salad with Tomatoes and Spinach   

Recipe: White Bean Salad with Tomatoes and Spinach

White Bean Salad with Tomatoes and Spinach

This salad celebrates simplicity and elegance, featuring creamy white beans, juicy ripe tomatoes, and tender baby spinach leaves, all harmoniously brought together in a light and zesty dressing. 

Whether you're looking for a nutritious and satisfying lunch, a delightful side dish for a barbecue, or a quick weeknight dinner option, this white bean salad is a versatile choice that embodies the essence of seasonal eating. 


Serves 4 

  • ¼ cup olive oil 
  • 3 tablespoons red wine vinegar 
  • ¾ teaspoon kosher salt 
  • ½ teaspoon black pepper 
  • ¾ teaspoon Dijon mustard 
  • ½ tsp lemon juice 
  • ¾ cup very thinly sliced red onion (about ½ a small onion) 
  • 1½ teaspoons minced garlic (about 1 large clove) 
  • 1.5 pints cherry tomatoes, halved 
  • 1 15 oz can stewed tomatoes (I used w/ garlic, basil and oregano), drained 
  • 1(15-ounce) can cannellini beans, rinsed and drained 
  • ⅓ cup chopped fresh parsley 
  • ⅓ cup fresh basil leaves 
  • 2 cups fresh spinach leaves 
  • ½ cup shaved Parmesan (~ 2 ounces) + a few shaves for garnish 


  1. In a small bowl whisk together the olive oil, red wine vinegar, mustard, lemon juice, salt and pepper. Stir in the red onion and garlic and marinate at room temperature for 20-30 minutes. (This will soften the bite of the onion)
  2. In a large bowl, mix the spinach, white beans, tomatoes, parsley and basil. Fold in the parmesan. Pour the onion mixture over the salad and toss well. Serve at room temperature with shaved parmesan pieces on top. 

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