In a large bowl, whisk together the lemon juice, garlic, olive oil, rosemary, salt, and crushed red pepper. Taste the dressing and add more salt or crushed red pepper flakes to your preference.

To the dressing, add the white beans, zucchini, and tomatoes. Stir gently and let marinate for 45 minutes.

Before serving, cook the sausage. Place the sausage in a skillet and cover it halfway with water. Bring the water to a simmer over medium high heat. Flip the sausage when the water has evaporated by half. When the water has totally evaporated, cook the sausage for one or two minutes more on each side to brown the casing.

Let the sausage rest for 5 minutes then slice into pieces.

Right before serving, toss the baby spinach with the bean mixture. Taste the salad once more and season additionally if desired.

Serve the bean salad topped with sliced sausage. Enjoy!