Bean and Zucchini Salad with Onions and Spinach recipe

Ingredientsfor

Ingredients: 250 grams white, dried Beans (such as cannellini beans); 1 bay leaf; salt; 1 large Zucchini; 150 grams fresh, baby Spinach; 1 white onion; 1 Red onion; 1 garlic clove; 5 Tbsps olive oil; 2 Tbsps white balsamic vinegar; freshly ground peppers; 1 organic lemon (zests)

How healthy are the main ingredients?

Spinach olive oil salt Zucchini onion garlic clove

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Preparation

Soak the beans overnight in cold water.

The next day place the beans in a pot with the bay leaf and 1 teaspoon salt and pour in enough water that everything is well covered. Bring to a boil and cook for about 1 hour over medium heat until soft.

Meanwhile trim the zucchini, rinse and cut into thin slices. Trim the spinach, rinse, spin dry and cut into strips. Peel the onions and cut into thin rings.

Press garlic and saute until translucent with onions, zucchini and spinach in a hot pan with 1 tablespoon oil. Remove from heat and mix with the strained beans, the vinegar and the remaining oil in a bowl. Season with salt and pepper and arrange in a bowl. Serve garnished with lemon zest.

Calorie	171 cal.	(8 %)
Protein	4 g	(4 %)
Fat	13 g	(11 %)
Carbohydrates	8 g	(5 %)
Sugar added	0 g	(0 %)
Roughage	3.1 g	(10 %)

Eat Smarter USA | Eat Healthy. Live Smarter.

Ingredients

Bean and Zucchini Salad with Onions and Spinach