Spinach and Bean Salad


Spinach and Bean Salad
Makes: 4 servings Yield: 4 main-dish salads
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Spinach and Bean Salad
Ingredients
  • 1 15 ounce canblack beans, rinsed and drained
  • 1/2 cup snipped dried apricots
  • 1/2 cup chopped red and/or yellow sweet pepper
  • 1 green onion, thinly sliced
  • 1 tablespoon snipped fresh cilantro
  • 1 clove garlic, minced
  • 1/4 cup apricot nectar
  • 2 tablespoons salad oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 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,
  • cal. (kcal) 192,
  • Fat, total (g) 7,
  • sat. fat (g) 1,
  • carb. (g) 29,
  • fiber (g) 10,
  • pro. (g) 9,
  • vit. A (IU) 2089,
  • vit. C (mg) 47,
  • sodium (mg) 381,
  • calcium (mg) 81,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
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