Bean and Raw Spinach Salad

Name: Bean and Raw Spinach Salad
Yield: Serves 4 to 6
Ingredients: 1 teaspoon chopped fresh marjoram; 3 tablespoons wine vinegar; 2 teaspoons chopped fresh parsley; 1 teaspoon chopped fresh basil; ¾ pound kidney or broad beans; 6-8 tablespoons olive oil; ¾ pound kidney or broad beans; 1 small onion, thinly sliced; 1 clove garlic, finely chopped; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 1 pound raw spinach leaves

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

¾ pound kidney or broad beans
6-8 tablespoons olive oil

Gluten-free
Vegan

Method

Cook kidney or broad beans until tender; cool and drain. Mix with a dressing made of olive oil, wine vinegar or lemon juice, finely-chopped herbs and garlic, and season to taste with salt and freshly-ground black pepper. Serve on tender young spinach leaves and garnish with onion rings.