From the Pantry Butler kitchen

Spinach Black Bean Salad

3 servings

Spinach Black Bean Salad

This tasty salad is packed with protein and fiber. Add your favorite salad toppings to make it a fast favorite. USDA MyPlate Kitchen — Farm Fresh Summertime Recipes — Connecticut Food Policy Council (public domain), via myplate.food

Ingredients

  • 2 tablespoons vinegar
  • 1 tablespoon vegetable oil — or cooking oil of choice
  • 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 fresh spinach
  • 1 1/2 cups canned low-sodium black beans, drained and rinsed
  • 2 medium tomatoes, chopped
  • 1 small red onion, chopped

Method

  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.
  5. Toss well and serve.

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