Spinach and Bean Salad

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.

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Reviews (0)

3.5 by 6 people

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  • Makes: 4 servings
  • Makes: 4 main-dish salads

Spinach and Bean Salad

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.
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Nutrition Facts (Spinach and Bean Salad)

  • Per serving:
  • 192 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 381 mg sodium ,
  • 29 g carb. ,
  • 10 g fiber ,
  • 9 g pro.
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Reviews (1)

6 Ratings
25 Days Ago
5.0
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.

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