Bean and Raw Spinach Salad

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 1 pound cooked kidney or broad beans
    • 6-8 tablespoons olive oil
    • 3 tablespoons wine vinegar or lemon juice
    • 1 teaspoon each finely chopped fresh marjoram and basil
    • 2 teaspoons finely chopped fresh parsley
    • 1-2 cloves garlic, finely chopped
    • salt and freshly ground black pepper
    • 1 pound young spinach leaves, raw
    • 1 small onion, sliced


    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.