Whether served as a side dish or entrée, for lunch or for dinner, salads are a featured player on the South Beach Diet. What makes them so great is how healthy and versatile they are. In addition to utilizing a wide variety of greens and lean sources of protein (from turkey and chicken to beans and grains), you can also jazz up your salads with the addition of nuts and even fruit (on Phase 2). Try this delicious white bean and spinach salad recipe for your next meal.

White Bean and Spinach Salad (Phase 1)

Description
Remarkably easy to prepare, this bean and spinach salad is also very tasty. Slice the red onion as thinly as possible; when you soak it in warm olive oil and lemon juice, the bite will mellow, leaving you with a delightfully sweet and flavorful red onion vinaigrette.

Make-Ahead: Vinaigrette can be made up to 1 day ahead and refrigerated in a covered container. Bring to room temperature before tossing with beans and spinach.

Prep time: 35 minutes
Cook time: 2 minutes

Makes 10 servings

Ingredients
1 small red onion, very thinly sliced
3 garlic cloves, minced
6 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
3 (15-ounce) cans cannellini beans, rinsed and drained
1 1/2 cups (2 ounces) packed baby spinach
Freshly ground black pepper

Instructions
Combine onion, garlic, lemon juice, and salt in a large serving bowl; stir well.

Heat oil in a small skillet over medium-high heat until just warm, about 2 minutes. Slowly and carefully pour warm oil over onion mixture (it will sizzle a bit). Stir well to combine and let sit at room temperature for 20 minutes, stirring occasionally.

Add beans and spinach to the vinaigrette, and toss well to coat. Season with pepper to taste, and serve.

Nutritional information
Per serving:
130 calories
6 g fat (1 g sat)
15 g carbohydrate
4 g protein
4 g dietary fiber
320 mg sodium