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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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