Warm White Bean and Spinach Salad.
Don’t get too excited about that title.
We all know that the best vegetables begin with bacon.
I’ve decided that I like onions. And mushrooms. Especially when sauteed in bacon grease.
In fact, I like a fair amount of vegetables when paired with bacon grease.
Even all of that spinach that was dying in my fridge last week. Sort of.
I didn’t really know where I was going with this, but I knew I wanted bacon, mushrooms and onions. And since that doesn’t quite make a meal… I knew beans were going to make it into the mix too.
And I figured I’d better use that spinach instead of just leaving it to rot in the crisper drawer. Or else I’d feel the wrath of Mr. How Sweet.
Next came the quinoa, because while I thought I could deal with all of that spinach alone… I really couldn’t.
So in went the beans and the grains.
As a side note, you should know that I fried more bacon than should be legally allowed this past weekend. It was wonderful.
And this was quite delicious!
Even if I did pick out every other piece of spinach. It happens.
Now there is a large container of this in my fridge for meals and side dishes and I have the best of intentions. Hopefully I won’t find it hiding out behind the mac and cheese and cheesecake in three weeks.
Warm White Bean and Spinach Salad
2 slices bacon, chopped
1/2 sweet onion, chopped
1 cup mushrooms, chopped
1 clove garlic, minced
1 6-ounce bag of spinach (I used a little more too)
1 can cannellini beans, drained and rinsed
1 cup cooked quinoa
Heat a skillet on medium heat and add chopped bacon. Fry until golden brown, then remove bacon with a slotted spoon and let drain on a paper towel. Add onions and mushrooms and saute until soft, about 5 minutes. Add minced garlic and spinach (I leave the stems on, I don’t mind them) and stir for 2-3 minutes, until spinach is wilted. Add in beans and quinoa. Turn off heat and stir in bacon. Serve as a main entree or side dish.
And in case you’re wondering, the cake batter crispy treats lasted 4 hours. I should probably go eat some spinach for breakfast.
115 Comments on “Warm White Bean and Spinach Salad.”
What is that wonderful pot you are using to wilt spinach?
Just a calphalon skillet!
This sounds awesome!! All those flavours would pair really well together.
Oh yum!! I think this would be fab even without the bacon (don’t hate me!!) Looks delish :)
I could never hate you, even though you want to exclude the love of my life.
Whenever your posts start out with a picture of bacon, I feel like I’m part of one of those experiments where the dog salivates when it hears the bell because he’s been trained to know a treat comes next. Yea, it could be a problem if I’m at a public computer…
Looks delicious! Totally something I would eat!
Great post — the recipe looks amazing. We’d love for you to share your recipe at dishfolio.com!
Yum i am SO making this for Uni lunches! I imagine it would be nice with some lemon juice too…
I bet it would be too!
YUM! You know, I actually read somewhere recently that bacon is a better choice than turkey bacon. Even more of a reason to eat it! (Not that you need one!)
I love warm salads. This one looks so good!
Nice…quinoa is my favorite grain. But since I grew up in a family that owned a meat packed company, I’m not afraid of a big skillet of bacon either. I’ll certainly be trying your recipe.
WOW! I need to make this!! You always have such great things on here! I love following. I ended up starting a blog of my own a few months ago-if you have a chance stop by Daily Crush-
That salad looks so tasty!
This salad is seriously gorgeous! Looks might delicious too!
my workplace has a “salad club” on at the moment (don’t worry, it’s mostly been pasta and potato salads) where 4 people each week bring a huge salad to feed 20 people and we all eat it with tasty bread. i’m making this when it”s my week and i will win salad club with bacon!
not that’s it’s a competition.
i want to make that salad right now…it looks delicious
I’m not a vegetarian/vegan. I simply don’t like bacon. (crazy, I know) Regardless, this recipe looks and sounds AMAZING!!!! You have inspired me to try out a new recipe! Thank you for you wonderful posts!
This looks like a meal in itself! Bring on the Popeye arms!
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This salad looks awesome! I love wilted spinach salads, and this one is hearty and perfect!
You are too funny. I do things like to too- making a healthy side dish that I have every intention of serving along with things that are not too healthy…and then…I “forget…” :)
as a college student, this looks like the perfect thing for me to make in the tiny closet of a kitchen that is in my dorm and for me to keep in my tiny fridge
Now, this is my kind of salad! I think I have most of the ingredients on hand, too… This just might have to be lunch later this week :)
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Very few things make me salivate this early in the morning (that’s a lie, but go with it). This, however, is leaving a puddle on my desk. We are so having this tonight!
i made this tonight and it was great! thanks for the idea!
That is one really nice looking quinoa salad!
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Hi, I made this last night! I used red quinoa cooked it in chicken stock and also added a splash of white wine some where during the process (I think it was when the mushrooms and onions were sauteeing). I am not sure why, but I was still skeptical about how it was going to taste, turns out it was delicious! I ate nearly the whole pan by myself. :) Thanks for sharing the recipe.
this was incredible! my husband ate cooked spinach because of this recipe!
I know you’d be disappointed but I used turkey bacon in this recipe and it was still delicious! My boyfriend and I had it for dinner and we both loved it. Thanks for sharing!
So glad you liked it!
I recently stumbled upon your blog and have had to add so many of your recipes to my ‘Must Try’ list. I made this tonight for my husband and 4 year old. No bacon sorry but we put fried eggs on top and the 4 year old was a happy little person.
Thank you so much for the recipe.
New Zealand family :)
Thanks so much Emma!
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I’ve made this at least once a week (sometimes twice) for the past month. My husband and kids love it. I make a double batch so we have enough leftovers for his lunch or I make it just have some in the fridge. It goes quick in our house!
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I made this sans bacon, adding pan-roasted cherry tomatoes. I know, sacrilege! :-)
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