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Bean and Spinach Salad with Warm Bell Pepper Dressing

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  • Prep 12 min
  • Total 15 min
  • Servings 4
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Here’s a vegetable salad made with beans and spinach – a delicious side dish ready in just 15 minutes!
Updated Sep 16, 2018
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Ingredients

  • 1 package (10 ounces) washed fresh spinach
  • 1 can (15 to 16 ounces) cannellini beans, rinsed and drained
  • 1 large bell pepper, coarsely chopped (1 1/2 cups)
  • 2/3 cup fat-free Italian dressing
  • 1/4 teaspoon garlic pepper
  • 1 cup shredded mozzarella cheese (4 ounces)

Steps

  • 1
    Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
  • 2
    Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
  • 3
    Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cannellini beans are large white kidney beans that are widely used in Italian cuisine. They are soft-textured and very mild in flavor. If you don't have garlic pepper use 1/4 teaspoon garlic powder and 1/8 teaspoon pepper.
  • tip 2
    Add 1 can (6 ounces) tuna in water, drained, with beans in step 1. Increase Italian dressing to 3/4 cup in step 2. Continue as directed.

Nutrition

225 Calories, 6g Total Fat, 19g Protein, 32g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
225
Calories from Fat
55
Total Fat
6g
Saturated Fat
4g
Cholesterol
15mg
Sodium
790mg
Total Carbohydrate
32g
Dietary Fiber
8g
Protein
19g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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