White Bean & Spinach Salad with Feta & Lemon

White Bean & Spinach Salad

with Feta & Lemon

20 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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
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

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! 

Browse Steps
1 of 2