Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Black beans add fiber and protein to this low-calorie vegan spinach salad. Pair this vegan spinach recipe with a side of tofu or vegetable soup for a light and delicious lunch.

Source: Better Homes and Gardens

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Recipe Summary

Servings:
4
Yield:
4 main-dish salads
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • To serve, add spinach to black bean mixture, tossing to mix. Season to taste with salt. Makes 4 main-dish salads.

Nutrition Facts

192 calories; fat 7g; saturated fat 1g; carbohydrates 29g; insoluble fiber 10g; protein 9g; vitamin a 2089.4IU; vitamin c 46.6mg; sodium 381mg; calcium 80.8mg; iron 4.3mg.
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