Spinach and Bean Salad

Black beans add fiber and protein to this low-calorie vegetarian main dish salad.

Spinach and Bean Salad Enlarge Image
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2 users rated this recipe an average rating of 3.0
Makes:
4 servings
Yields:
4 main-dish salads
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Spinach and Bean Salad

Ingredients
1
15 ounce can black 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)
    Per serving:
  • 192 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 381 mg sodium,
  • 29 g carb.,
  • 10 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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