White Beans and Fresh Spinach Salad

Cannelini beans or white kidney beans
are super creamy, have a mild flavor
and are packed with nutrition.
I use them often in my cooking.
I love them in this salad.
When left overnight they soak up
and intensify in flavor.

Ingredients:
6 cloves Garlic, minced
2 tablespoons Olive oil
Sea Salt and Fresh Black Pepper
1 + 1/2 cup Chopped Frozen Spinach
2 (15 ounce) cans Cannelini Beans,
rinsed and drained
1/2 cup Red onion, thinly sliced
1/2 cup Parmesan Cheese, grated
2 tablespoons Olive Oil
2 tablespoons fresh Basil or Parsley
1 tablespoon fresh lemon juice
Red Pepper flakes, optional

Directions:
In a large skillet saute garlic
and a pinch of salt in olive oil
over low heat until fragrant.
Add spinach and saute until tender.
Turn off heat.
Toss with beans, onions, cheese,
oil, vinegar and fresh basil.
Season with salt, pepper and
red pepper flakes if desired, to taste.