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bean mushroom spinach salad

Bean mushroom and spinach salad

A warm salad perfect for a hearty dinner served with a sliced of toasted sourdough
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Salad
Cuisine: global vegetarian
Ingredients Method Video Notes

Ingredients
  

  • 400 g canned beans drained
  • 2 cups spinach leaves
  • 200 g oyster mushrooms
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1 tsp smoked paprika
Dressing
  • 1 tbsp extra virgin olive oil
  • 2 tsp pure maple syrup or honey
  • 1 tbsp lemon juice
  • 1 pinch smoked paprika
  • 0.5 tsp salt
  • 3 tbsp cheddar cheese diced or grated
  • 3 tbsp walnut pieces toasted

Method
 

  1. To prepare the bean, mushroom and spinach salad, in a pan, heat 1-2 tsp of olive oil. Saute garlic on a medium flame. Then add washed and drained spinach leaves. Saute until wilted. Keep aside.
  2. Heat 1 tsp olive oil (this works best in cast iron). Saute chopped mushrooms on high heat until golden.
  3. Add mushrooms and drained beans to the wilted spinach. Sprinkle smoked paprika and toss well.
  4. Whisk dressing ingredients in a small bowl. Pour over bean mixture.
  5. Garnish with walnuts and cheese. Serve warm.

Video

Notes

  1. Use any dried beans in the usual soaking, cooking and draining method instead of canned beans.
  2. Button mushrooms can be substituted instead of oyster mushrooms.
  3. Recipe can be made dairy free by omitting cheese.