Spinach Black Bean Salad

15 min · Serves 3

Based on a recipe from Farm Fresh Summertime Recipes Connecticut Food Policy Council, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 29.6 mlvinegar
• 14.8 mlvegetable oil
• 14.8 mldijon mustard
• 4.9 mlgarlic powder
• 2½ mldried oregano
• 2½ mldried basil
• 0.6 mlground nutmeg (optional)
• 2 cupsspinach
• 1½ cupslow-sodium canned black beans
• 2tomatoes
• 1small red onion

How to cook it

1. In a large mixing bowl, whisk together the vinegar, vegetable oil, dijon mustard, garlic powder, dried oregano, dried basil, and ground nutmeg until smooth and fully blended.
2. Rinse the low-sodium canned black beans with water and drain well. Rinse and thoroughly pat dry the spinach, then roughly chop it. Chop the tomatoes and finely chop the small red onion.
3. Add the chopped spinach, rinsed black beans, chopped tomatoes, and red onion to the mixing bowl with the dressing.
4. Toss all the ingredients together thoroughly until evenly coated with dressing, then divide onto plates and serve.

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