Spinach Salad

Ingredients:

3 cups cooked no-salt-added cannellini beans (from 2 (15-ounce) cans
beans, drained and rinsed)

1 small red onion, quartered and thinly sliced

4 cups tightly packed fresh spinach leaves (about 1/4 pound), tough stems removed

2 1/2 tablespoons Dijon mustard

2 1/2 tablespoons apple cider vinegar

1 teaspoon white balsamic

Instructions

In a large mixing bowl combine beans and onion. Slice spinach into thin ribbons and add to the beans.

In a separate small bowl, whisk together mustard, vinegar and Italian seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Serve immediately or chill until ready to use.