Bean and Raw Spinach Salad

Preparation info
  • Serves

    4

    Appears in

    By Robert Carrier

    Published 1965

    • About

    Ingredients

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

    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.