A couple purple lettuce leaves snuck into my baby spinach bag at the market, I like the color they add to this salad so I left them in. I call for a citrus olive oil in this recipe (I used the ruby grapefruit olive oil from O Olive Oils. Orange or Lemon would likely be nice as well (and more readily available). In a pinch, an alternative would be to use a good quality extra-virgin olive oil along with some citrus zest.
2 big handfuls baby spinach, washed and dried
2 cans white cannellini beans (or freshly cooked equivalent)
2 handfuls walnuts, toasted
a couple glugs of citrus-flavored olive oil
a small splash of champagne vinegar
a few pinches fine-grained sea salt
a bit of crumbled cheese (manouri, goat cheese work nicely)
Rinse and drain the beans. If you like your bean salad on the warm side, my shortcut for heating them up is to run them under hot water (saves having to wash a pot).
In a large bowl combine the spinach, beans and walnuts. Add the olive oil, a splash of champagne vinegar, and salt. Toss gently but make sure you get everything nicely coated. Sprinkle a bit of cheese on top and enjoy.
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