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Overhead photo of White Bean and Peach Salad with a Lemon-Mint Vinaigrette in a bowl on a gray and white striped towel with a full glass of beer in the upper left corner and a fork in the lower left corner

White Bean and Peach Salad

Fresh Peach salads are what I'm craving this season. Add white beans for a bit of extra protein and cucamelons for a fun summer flair. 

Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 235 kcal

Ingredients

  • 1 can white beans drained and rinsed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon maple syrup
  • 6 cups baby spinach leaves
  • 2 medium peaches halved and sliced
  • 1/2 cucumber halved lengthwise and sliced
  • 1/4 cup toasted sliced almonds

Instructions

  1. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons oil, mint, lemon juice, and syrup in a large bowl, stirring with a whisk. Add spinach, peaches, and cucumber; toss gently to coat. Divide spinach mixture among 4 plates; top with white beans. Sprinkle with almonds.
Nutrition Facts
White Bean and Peach Salad
Amount Per Serving (51 g)
Calories 235 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 551mg23%
Carbohydrates 27g9%
Sugar 7g8%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.