Spinach and Red Kidney Bean Salad Recipe
There are tons of delicious spinach salad recipes out there. But this recipe holds a special place in my heart. We have been eating this in my family for years. My auntie contributed this spinach salad to a charity cook book, and we have all been sucking in the spinach with gratitude ever since. The original recipe contained fried bacon pieces. I substitute this for kidney beans, which is a fantastic alternative for vegetarians. You still get the protein, and also the splash of red color. For me, the mark of a good salad is – one where there is a great mix of flavors and colors; a good dose of nutrients; and you are able to grab a perfect bite with every lift of the fork. This spinach salad recipe checks all the boxes for me. It is packed with protein and iron; is easy on the eyes; and can be prepared in a jiffy – Popeye would be proud.
Ingredients
- 2 large bunches of organic baby spinach, washed and dried
- 8 hard boiled organic eggs chopped finely
- 1 tin of organic red kidney beans drained and rinsed thoroughly
- DRESSING
- ½ cup cold pressed extra virgin olive oil
- ½ cup white vinegar
- 1 tsp Hot English Mustard
- 4 cloves of fresh garlic minced.
- 1 tsp Celtic sea salt
- cracked pepper to taste
Directions
- Put the spinach in your salad bowl and arrange the kidney beans in a large mound. Make a smaller mound of chopped egg on top, and sit aside until ready to dress.
- Dressing
- Place all of the ingredients in the blender and pulse until well combined.
- Alternatively you can put in a glass jar and shake vigorously.
- Pour the dressing over right before serving, and toss gradually, being careful not to saturate. Less is more with this dressing, as it can be very rich. I always have dressing left over. If you are taking this salad to an event, take the dressing in a jar, and toss just before serving. As they say in the salad kingdom â dress and devour!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 97 | 40% |
| Total Fat 10.77g | 13% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 789mg | 33% |
| Potassium 1069mg | 31% |
| Total Carbs 24.7g | 7% |
| Dietary Fiber 9.1g | 30% |
| Sugars 4.62g | 3% |
| Protein 12.22g | 20% |
