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

Preparation info

Serves
4

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound cooked kidney or broad beans
6-8 tablespoons olive oil
3

Side dish
Vegan
Gluten-free

Method

Mix cooked beans with a dressing made of olive oil and wine vinegar or lemon juice, and finely chopped herbs and garlic. Add salt and freshly ground black pepper, to taste. Serve on tender young spinach leaves and garnish with onion rings.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Bean and Raw Spinach Salad

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of