Warm Spinach Salad

Instructions

6 cups ready-to-serve raw spinach leaves
2 tablespoon olive oil
1/4 cup sliced red onion
1 cup diced tomato
1-1/2 cups kidney beans, boiled, drained (you can also use canned)
3 tablespoon cider vinegar
3 tablespoon water
1 teaspoon Italian seasoning
black pepper to taste

Directions:
Place the spinach in a large salad bowl. Heat a large nonstick skillet over medium-high heat. Add the olive oil then sauté the red onion until golden, about 3 minutes. Add the tomato, beans, vinegar and water and heat through. Season with Italian seasoning and black pepper. Toss with the spinach and serve warm.