This protein-packed vegetarian dish will make a hearty lunch -- just add some crusty bread on the side.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Stir in beans.

    Advertisement
  • In a medium pot, bring 1 inch salted water to a boil. Add spinach; cover, and cook until wilted, 2 to 4 minutes. Drain spinach, and transfer to bowl with beans. Add parsley, capers, scallions, and lemon zest; toss to combine.

Reviews (3)

24 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
01/01/2015
I tried this without the zest. I only had regular mustard and dried scallions and parsley. It was pretty good. I ended up adding Chesapeake Bay Style Seasoning and baco bits to give it a little more kick for me. I might try it again.
Rating: Unrated
03/12/2010
Seriously, one of the BEST salads I've ever had! It's become my "go-to" dish. Absolutely delish!
Rating: Unrated
03/12/2010
Seriously, one of the BEST salads I've ever had! It's become my "go-to" dish. Absolutely delish!
Advertisement