In the large bowl, stir together the beans, Feta, red pepper, sun-dried tomatoes, pesto, olive oil, lemon juice, pepper, and salt. Toss with the spinach and allow to rest in the refrigerator or at room temperature for about 15 minutes, then serve. Add more fresh black pepper to taste.
Regular spinach or baby spinach work equally well, just remove the stems from the regular spinach and tear the larger leaves. I haven’t tried it it with baby kale or chard, but I imagine both would also work nicely. I like this with home cooked beans, but a can of garbanzo beans will do in a pinch. When peppers are in season, roast your own in the oven or over a hot flame on the stove, or you can purchase roasted red peppers in jars.
Recipe courtesy of andreasrecipes.com