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


Ingredient Checklist


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.

Instructions Checklist
  • 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; 7 g total fat; 1 g saturated fat; 0 mg cholesterol; 381 mg sodium. 29 g carbohydrates; 10 g fiber; 9 g protein; 2089 IU vitamin a; 47 mg vitamin c; 81 mg calcium; 4 mg iron;

Reviews (1)

6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
This salad is delicious and versatile. The fruit and juice can be modified with what you have on hand. I use peach juice with the dried apricots. I also use a whole 10 oz pkg of baby spinach w/o shredding. Additions could include sunflower seeds, pepitas, nuts etc. I've made this several times and have gotten nothing but rave reviews. It's a cold and refreshing salad for a hot summer day and will be a welcome addition to the old standby salads at your next cookout.