Serves 3
201 cal · 15 min
Spinach Black Bean Salad
Recipe GLPR8f95bd46a2ff35
A fresh, vibrant salad combining tender spinach, hearty black beans, and crisp vegetables tossed with a tangy vinaigrette flavored with mustard, garlic, and herbs. This colorful dish is light, nutritious, and perfect as a side or light main course.
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Ingredients
2 tablespoons Vinegar
1 tablespoon Vegetable oil
1 tablespoon Dijon mustard
1 teaspoon Garlic powder
½ teaspoon Dried oregano
½ teaspoon Dried basil
⅛ teaspoon Ground nutmeg (optional)
2 cups Fresh spinach, washed and chopped
1½ cups Canned low-sodium black beans, drained and rinsed
2 Medium tomatoes, chopped
1 Small red onion, chopped
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
In a large mixing bowl, whisk together the vinegar, vegetable oil, Dijon mustard, garlic powder, dried oregano, dried basil, and ground nutmeg until well combined. This creates your flavorful dressing base.
Rinse the fresh spinach under cool running water and pat dry with paper towels. Roughly chop the spinach into bite-sized pieces.
Drain and rinse the canned black beans under cool water to remove excess sodium. Chop the tomatoes into bite-sized chunks and thinly slice the red onion.
Add the chopped spinach, drained black beans, tomatoes, and red onion to the bowl with the dressing. Toss everything together gently but thoroughly, ensuring all ingredients are evenly coated with the vinaigrette. Serve immediately.
