Bean and Spinach Salad with Warm Bell Pepper Dressing

Here’s a vegetable salad made with beans and spinach – a delicious side dish ready in just 15 minutes! MORE+ LESS-

By Betty Crocker Kitchens

September 16, 2018

Ingredients

package (10 ounces) washed fresh spinach

can (15 to 16 ounces) cannellini beans, rinsed and drained

large bell pepper, coarsely chopped (1 1/2 cups)

2/3

cup fat-free Italian dressing

1/4

teaspoon garlic pepper

cup shredded mozzarella cheese (4 ounces)

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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.

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.
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.