White Bean & Spinach Salad with Feta & Lemon
Chef Sam Kass

White Bean & Spinach Salad

with Feta & Lemon

20 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

We've partnered with public health advocate and chef Sam Kass to bring you recipes that showcase just how easy (and delicious) balanced eating can be. This hearty salad features creamy cannellini beans—sautéed with spinach, garlic, and fresh oregano, then finished with roasted peppers, tangy feta, and a squeeze of bright lemon juice.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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fresh
ingredients
White Bean & Spinach Salad with Feta & Lemon
Title
  • 1 15.5-Oz Can Cannellini Beans
  • 3 oz Baby Spinach
  • 1 Red Onion
  • 2 cloves Garlic
  • 1 Lemon
  • 1 bunch Oregano
  • 1½ oz Feta Cheese
  • 1 oz Sliced Roasted Red Peppers
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Pick the oregano leaves off the stems. Drain and rinse the beans. Roughly chop the peppers. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. 

2 Make the salad & serve your dish

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic, oregano leaves, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the drained beans and spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is slightly wilted. Transfer to a large bowl. Add the cheese (crumbling before adding), chopped peppers, lemon juice, and 2 tablespoons of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Enjoy! 

Tips from Home Chefs

White Bean & Spinach Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Pick the oregano leaves off the stems. Drain and rinse the beans. Roughly chop the peppers. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. 

2 Make the salad & serve your dish

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic, oregano leaves, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the drained beans and spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is slightly wilted. Transfer to a large bowl. Add the cheese (crumbling before adding), chopped peppers, lemon juice, and 2 tablespoons of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Enjoy! 

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