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Spinach and Bean Salad
Ingredients
-
1
15 ounce can black beans, rinsed and drained
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1/2
cup snipped dried apricots
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1/2
cup chopped red and/or yellow sweet pepper
-
1
green onion, thinly sliced
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1
tablespoon snipped fresh cilantro
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1
clove garlic, minced
-
1/4
cup apricot nectar
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2
tablespoons salad oil
-
2
tablespoons rice vinegar
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1
teaspoon soy sauce
-
1
teaspoon grated fresh ginger
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4
cups shredded fresh spinach
Directions
1. In a medium mixing bowl combine black beans, apricots, sweet pepper, green onion, cilantro, and garlic, In a screw-top jar combine apricot nectar, oil, vinegar, soy sauce, and ginger. Cover and shake well. Pour over bean mixture; toss gently to coat. Cover and refrigerate for 2 to 24 hours.
2. To serve, add spinach to black bean mixture, tossing to mix. Season to taste with salt. Makes 4 main-dish salads.
Nutrition Facts
(Spinach and Bean Salad)
- Servings Per Recipe 4,
- Calories 192,
- Protein (gm) 9,
- Carbohydrate (gm) 29,
- Fat, total (gm) 7,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 10,
- Vitamin A (IU) 2089,
- Vitamin C (mg) 47,
- Sodium (mg) 381,
- Calcium (DV %) 81,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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