Cannellini Bean, Spinach & Tomato Salad

Spring is upon us in Melbourne and our thoughts start to turn towards lighter meals and the lovely salads we savour in the warmer months.

This one is fantastic – it only takes minutes to make and can be embellished by whatever you have at hand.  I was hanging on the pantry door wondering what to make and came across a tin of Cannellini beans…  I also stumbled  across some chilli infused olive oil and added a tablespoon for a little kick…  A search through the fridge and voila – we had a delicious warm salad in seconds…

Cannellini bean & Spinach Salad

 

Ingredients:

1 tablespoons chilli infused good olive oil

1 large clove of garlic grated

8 baby Roma or cherry tomatoes

1 tin of drained cannellini beans (keep the liquid)

Good handful of fresh baby spinach

1 tablespoon finely shredded Basil

1 teaspoon white wine vinegar (to taste – add more if you like a sharper tang)

Salt & Pepper to taste

2 tablespoons crumbled Persian feta cheese

 

Method:

Gently fry the garlic in the chilli oil

Throw in the cherry tomatoes whole and gently roll around for a few minutes until a bit softened

Add the drained cannellini beans and gently heat through

Throw in the spinach and basil and gently mix until the greens are wilted

Add the vinegar

If necessary add some additional olive oil or liquid from the beans if it seems a bit dry – you want an oozy thick mixture

Season to taste

Serve with crumbled Persian feta on top

 

Bon Appetit!  🙂

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