Drizzle 2 Tbsp. dressing over fish in shallow dish. Refrigerate 30 min. Meanwhile, combine beans, tomatoes, onions, basil and 2 Tbsp. of the remaining dressing.
Heat grill to medium heat; cover grate with foil. Place fish, skin-sides down, on foil.
Grill 10 to 15 min. or until fish flakes easily with fork. Toss spinach with remaining dressing; place on 4 serving plates. Top with fish and bean mixture.
Substitute 1 can (15 oz.) chickpeas (garbanzo beans) or white kidney beans for the cannellini beans.
Enjoy a serving of this tasty salad any night of the week. As a bonus, the spinach is an excellent source of vitamin A and the beans provide a good source of fiber.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fiber 11g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.