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Cherry Tomato Cannellini Bean and Spinach Salad


15 min (for 6 serves)

5 min (for 6 serves)



This scrumptious salad is loaded with all the essential nutrients needed by the body to function properly. Light yet filling, perfect for a vegatarian main or as a side salad. Great for those watching their weight!


0.17 cup (36 g)
  Olive Oil
1.00 clove (3 g)
  Garlic Cloves
3 g
  Fresh Rosemary, sprig
0.17 cup (43 g)
  Lemon Juice
0.33 teaspoon (1 g)
  Lemon Zest
0.33 tablespoon (1 g)
  Fresh Basil, chopped
0 g
  Sea Salt
0 g
  Black Pepper, ground
67 g
  Fresh Baby Spinach
83 g
  Cherry Tomatoes, halved
0.67 cup (170 g)
  Cannelli Beans, cooked and drained
50 g
  Black Olives, drained


1. Start by making the dressing. Put the garlic and rosemary sprig in olive oil in a small saucepan. Heat on medium until it begins to sizzle, about 1-2 minutes. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil.

2. Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Then add the garlic, basil, lemon zest, and lemon juice to a food processor. Season with salt and pepper. Pulse until smooth.

3. In a medium bowl, gently add the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb.

4. Gently mix in the reserved olive oil, spinach and tomatoes.

Per Serve
780.2 kJ  (186.5 kcal)
7.2 g
Total Fat:
5.9 g
3.4 g
3.7 g
0.9 g
Total Carbs:
13.3 g
-Complex Carbs:
8.1 g
3.6 g
8.0 g
168.4 mL
0.0 g
0.0 mg
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