Home > Recipes > American > Easy Red Bean and Tomato Salad over Spinach
  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian

Easy Red Bean and Tomato Salad over Spinach

Are you low on iron? Or how about vitamin E or vitamin A? This Red Bean, Tomato and Spinach salad has it all!

It’s very important to be in tune with your body. Some of the smaller things include knowing if you’re hungry or just bored, or if you’re full or not. We all experience these things every day! Other details that it’s important to know are inner-body balances, such as our iron levels, vitamin and mineral deficiencies or surpluses, and generally if we’re lacking any nutrients.

I encourage you to find out what your body needs or already has. It will help you to form your food lifestyle and eat all of the foods that will optimize your health! For example, if you’re low in iron, I would recommend enjoying red kidney beans. They supply your body with iron, and this recipe is a great option in which to enjoy the beans!

Sometimes, it’s obvious when we lack in a nutrient. I know for sure that during the winter, here in the Pacific Northwest, we absolutely don’t get enough Vitamin D! Spinach contains vitamin D which helps in calcium absorption and reduces the risk of catching the flu.

What beneficial produce goes into this supportive salad?

The red beans contain iron but they also protect cells and are protein-rich.

To fill up on vitamin A, eat more tomatoes, like in this salad! The vitamin A found in tomatoes keeps hair shiny, healthy and strong.

As for the almonds, they are the source of vitamin E. They pack in healthy fats, and boost digestive health!

Spinach, as we already know, provides the necessary vitamin D that we need (especially in the northwest)!

Red onions contain quercetin. This unique-sounding flavonoid helps fight inflammation and control blood sugar.

Filled with magnesium, dill has anti-inflammatory benefits and supports normal blood pressure.

How to make an Easy Red Bean and Tomato Salad over Spinach


Easy Red Bean and Tomato Salad over Spinach

Are you low on iron? Or how about vitamin E or vitamin A? This Red Bean, Tomato and Spinach salad has it all!
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Course: Lunch, Salad, Salad Dressing, Side Dish, Starters and Sides
Cuisine: American
Allergy: Dairy Free, Gluten Free, Vegan, Vegetarian
Total Time: 20 minutes
Servings: 4
Calories: 255kcal



  • 2 tomatoes, sliced
  • ¼ cup spinach
  • ¼ red onion, sliced
  • 14 oz organic red kidney beans, 1 can, drained & rinsed
  • ¼ cup almonds, sliced or chopped
  • dill, chopped
  • ½ tsp ground black pepper
  • ½ tsp salt
  • 2 Tbsp extra virgin olive oil


  • Add tomatoes, spinach, onion ,and red kidney beans to a bowl.
  • Add almonds.
  • Dressing: Whisk together 2 Tablespoons extra virgin olive oil with 1/2 teaspoon of ground black pepper and 1/2 teaspoon of salt. (adjust salt and pepper to your taste)


Calories: 255kcal | Carbohydrates: 28g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 298mg | Potassium: 635mg | Fiber: 9g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 4mg

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