Overloading the Machine

Spicy White Bean Salad with Spinach

Recipes / Salads

Based on Savoring the Day by Judith Benn Hurley

Serves 3-4.

  • 2 cups cooked white beans
  • 2 small tomatoes, chopped
  • 2 cups fresh spinach, chopped and blanched
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • dash of hot pepper sauce, or to taste
  • 1 teaspoon balsamic vinegar
  • pinch of sea salt
  • 1 clove garlic, finely minced
  • 2 teaspoons minced fresh cilantro

Combine all of the ingredients in a large bowl and toss well, about 30 times, to combine.

If the weather is hot and/or dry, serve the salad slightly chilled, accompanied by iced mint tea.

If the weather is cold and/or damp, double the garlic and serve the salad warm.


2 cups cooked white beans is more than one 15oz can but less than two. Whole Foods sells jars of white beans that are 2 cups (and better beans).

The tomatoes are for sure optional, but good.

If I'm in a hurry, I don't blanch the spinach. It's fine, just more like a raw salad that way.

Last time, I left out the cilantro, and it was ok.

I try not to use sprouted garlic when making this, because you're eating the garlic raw, and sprouted garlic can get pretty bitter.

Last Made


This page was last modified on 2011 December 20.