Bean salad with spinach and mustard
5min
5min
10min
When it's hot outside, you don't always feel like eating an elaborate meal. Neither to eat nor to prepare. This salad is a nice light dish and is ready in 10 minutes. And yet very nutritious. The mustard dressing gives it an extra bit of a kick.
This salad can be eaten lukewarm or cold. You can also choose to briefly sauté the spinach with the beans for a warm salad. With soup and a piece of bread, you have a complete evening meal. The salad is also very nice as a side dish or as lunch. Feel free to make the salad a day in advance, so you can enjoy it again the next day.
ingredients
for 2 people
- 1 tbspwholegrain mustard
- 1.5 tbspred wine vinegar
- 2 tbspolive oil
- 2shallots chopped
- 1 cancannellini beans
- pepper and salt to taste
- 1 tbspthyme
- 100 g
Preparation
Mix the mustard with the vinegar to make a dressing
Heat the oil in a pan. Fry the shallots over low heat in about 5 minutes glazy
Stir in the cannellini beans and dressing.
Season with thyme, pepper and salt
Place the spinach in a salad bowl and spoon in the cannellini bean mixture. Add some extra olive oil if desired
