Spinach & Bean Salad

  • Sep, 14 , 22
  • Shuli Madmone



1 cup great northern beans
2 cups water
1 tsp sea salt
2 Tbsp olive oil
2 carrots (coarsely chopped)
1 medium size onion (thinly sliced)
1 bay leaf
1 Tbsp Istanbul salad seasoning
4 tsp fresh lemon juice
1/4 tsp black ground pepper
1/2 tsp crushed sage leaves
2 cups fresh spinach (chopped)



Because beans are so full of protein you need add very little to them to make a complete meal. With this salad, you will have texture from the beans, color and nutrients from the spinach and carrots, flavor from the onion and amazing taste from the Istanbul Salad seasoning. This substantial meal is perfect on its own. Or served hot over a bed of rice, or as an accompaniment to chicken, beef or grilled fish.


Put beans, water, and ½ tsp of sea salt into a pressure cooker. Cook on a medium heat for about 30 minutes. Drain and set aside saving the liquid.


In a medium size pan heat up olive oil and then add the carrots. Sauté for about 15 minutes until carrots are slightly golden. Add onion and bay leaf sauté for about 15 minutes until carrots are soft and the onion is slightly golden. Add Istanbul Salad seasoning, and sage then sauté for about one minute. Add the cooked beans and the liquid from the beans (should be about 1/2 cup remaining) and gently sauté. Add the fresh spinach, salt, lemon juice and black pepper and cook for about one minute until tender. Transfer the mixture into a bowl and serve hot or cold.


Optional: drizzle with olive oil and sprinkle feta cheese or roasted pine nuts.