Ensalada mediterránea de espinacas con queso feta y judías blancas

Ingredientes

• 1 1/2 cups boiled white beans (or 3/4 cup dry beans)
• 1 bay leaf and 1 whole onion (if boiling your own beans)
• 8 cups washed spinach- I used baby spinach (7 1/2 ounces or 200 grams)
• 1/4 cup chopped fresh mint
• 6-7 sundried tomatoes rinsed and roughly chopped
• 2-3 ounces crumbled feta cheese
• 4 1/2 tablespoons extra virgin olive oil
• 2 1/2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• salt/pepper as needed

Preparación

1. 1

   If using dry beans: soak beans overnight and the next day rinse the beans and boil in plenty of water with a whole onion and a bay leaf for about 30 minutes until soft but not mushy. After boiling rinse in cold water and set aside.

2. 2

   Prepare the dressing: In a small bowl mix with a fork the balsamic vinegar, honey, mustard and olive oil. Add pepper and salt to taste.

3. 3

   In a large bowl toss the spinach, mint and sundried tomato, add the beans and mix and sprinkle on top the feta. Add the dressing right before serving.

4. 4

   Serve with whole grain bread, breadsticks or rusks.