Layered Spinach-Black Bean Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Colorful! Great for summer dinners with BBQ chicken or fish. I almost never make it the same way twice - but be sure to use bell peppers or celery for a nice crunch. Ingredients:
2 tablespoons olive oil |
6 tablespoons fresh lemon juice or 6 tablespoons fresh lime juice |
3 tablespoons rice wine vinegar |
1 tablespoon dijon mustard |
fresh ground pepper (to taste) |
12 cups baby spinach leaves, stems removed, loosely packed |
3 cups cherry tomatoes or 3 cups grape tomatoes |
1 medium yellow bell pepper, seeded, cut into quarters, and sliced thin |
1 medium red bell pepper, seeded, cut into quarters, and sliced thin |
2 (15 ounce) cans reduced sodium black beans (drained and rinsed) |
4 ounces reduced-fat sharp cheddar cheese, shredded |
1 medium avocado, peeled, pitted, and sliced into 1/2-inch pieces |
Directions:
1. To make the dressing, in a small bowl whisk together olive oil, lemon or lime juice, vinegar, mustard, and pepper. Set aside.
2. In a deep, clear, glass bowl, layer the salad as follows: 6 cups spinach leaves, 1 1/2 cups tomatoes, 1/2 yellow bell pepper, 1/2 red bell pepper, 1 cup beans, 1/2 cup cheese. Repeat the layers. Top the salad with avocado.
3. To serve, pass salad around table followed by the dressing.
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