INGREDIENTS
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3 cups cooked no-salt-added cannellini beans, from 2 (15-ounce cans) beans, drained and rinsed
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1 small red onion, quartered and thinly sliced
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4 cups tightly packed fresh spinach leaves, tough stems removed
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2 1/2 tablespoons Dijon mustard
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2 1/2 tablespoons apple cider vinegar
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1 teaspoon Italian seasoning