This protein-packed spinach salad is ready in 15 minutes


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine beans, 2 tablespoons oil, and garlic; season with salt and pepper. Cook over medium-high, stirring, until beans are warm, about 4 minutes; remove pan from heat. In a large bowl, combine spinach, 1 tablespoon oil, and 1 teaspoon vinegar; season with salt and pepper and toss to coat. Divide spinach among four plates. Transfer beans to bowl and stir in 1 tablespoon vinegar, tuna, olives, onion, and parsley. Season with salt and pepper. Top spinach with bean and tuna mixture and serve with bread.


Cook's Notes

For an appetizer, try serving the bean and tuna mixture on garlic-rubbed toasts.

Reviews (2)

29 Ratings
  • 5 star values: 4
  • 4 star values: 14
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
I was surprised at how tasty this was. Really easy to make with inexpensive ingredients I always have on hand. I used a jar of pimento-stuffed olives since it was what I had in the pantry. I used a spring mix that included baby spinach. I also tossed in a little bit of fresh grated Parmesan cheese. Took the recommendation and spread a little bit of the tuna and bean mixture on toasted bread and it was delicious.
Rating: Unrated
This is a great mid-week standby dinner as it's super quick. The tuna mixture stores well in the fridge and it's easy to pack up some leftovers on fresh spinach in a container for work the next day.