White Bean and Roasted Red Pepper Salad
From The Heart-Smart Diabetes Kitchen
- 1/2 of 15 ounce can no-salt-added navy beans, rinsed and drained
- 1 cup grape cherry tomatoes, quartered
- 1 cup (1/2 ounce) loosely packed baby spinach, coarsely chopped
- 1/2 cup chopped roasted red peppers
- 8 pitted Kalamata olives, coarsely chopped
- 2 tablespoons chopped fresh basil leaves
- 1 medium garlic clove, minced
- 1 tablespoon canola oil
- 1 tablespoon cider vinegar
- 3 cups (1 1/2 ounces) loosely packed baby spinach leaves