Tomato, Bean and Spinach Salad

Info
Cook Time:

Serves: 4

Ingredients

 * 2 tablespoons red wine vinegar


 * 1/4 teaspoon ground black pepper


 * 1/4 teaspoon salt


 * 1 tablespoon olive or vegetable oil


 * 2 garlic cloves, minced


 * 4 cups spinach, torn into bite sized pieces


 * 2 cups tomatoes, chopped


 * 1/2 cup red or yellow onion, chopped


 * 1 teaspoon fresh rosemary, chopped


 * Two 15.5 ounce cans Cannellini beans or other type of white beans, drained and rinsed

Directions
1. Make the dressing: Add the vinegar, black pepper, salt, oil and garlic into an airtight container. Seal and shake until combined.

2. In a large serving bowl, toss the rest of the ingredients until combined. Add the dressing and toss until well-coated then serve.

Source

 * Tomato, Bean and Spinach Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain goverment resource