Spinach Black Bean Salad
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Ingredients
- 2 tablespoons vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- ground nutmeg (1/8 teaspoon, optional)
- 2 cups spinach (washed)
- 1 1/2 cups black beans, low-sodium (canned, drained, and rinsed)
- 2 tomatoes (chopped)
- 1 red onion (small, chopped)
Instructions
- Wash hands with soap and water.
- In a large bowl, combine vinegar, oil, mustard, garlic, oregano, basil, and nutmeg.
- Wash, drain, and chop spinach.
- Add spinach, black beans, tomatoes, and onions to vinegar and oil. Toss well and serve.
Nutrition
| Calories | 165 |
|---|---|
| Protein | 7 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 277 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 8 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Farm Fresh Summertime Recipes Connecticut Food Policy Council