Spinach Black Bean Salad
This tasty salad is packed with protein and fiber. Add your favorite salad toppings to make it a fast favorite.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
201
Calories
9g
Protein
29g
Carbs
6g
Fat
11g
Fiber
6g
Sugar
244mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vinegar
2 tablespoons
vegetable oil
1 tablespoon · or cooking oil of choice
dijon mustard
1 tablespoon
garlic powder
1 teaspoon
dried oregano
1/2 teaspoon
dried basil
1/2 teaspoon
ground nutmeg
1/8 teaspoon, optional
fresh spinach
2 cups
canned low-sodium black beans, drained and rinsed
1 1/2 cups
tomatoes, chopped
2 medium
red onion, chopped
1 small
Instructions
- 1
Wash hands with soap and water.
- 2
In a large bowl, combine vinegar, oil, mustard, garlic, oregano, basil, and nutmeg.
- 3
Wash, drain, and chop spinach.
- 4
Add spinach, black beans, tomatoes, and onions to vinegar and oil. Toss well and serve.
Notes
- •Top your salad with other vegetables, such as mushrooms, peppers, cucumbers, zucchini, yellow squash, or red onions.
- •Add cooked chicken, egg, or tuna for more protein.
- •Add cubes of cheddar, Swiss, or smoked Gouda cheese.
- •Fruit makes a great addition! Try dried cranberries, cherries, raisins, or apricots or fresh berries in season.
Source: USDA MyPlate Kitchen · Farm Fresh Summertime Recipes Connecticut Food Policy Council
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