Spinach Black Bean Salad
2 tablespoons vinegar 1 tablespoon vegetable oil 1 tablespoon mustard (Dijon or other) 1 teaspoon garlic powder 1⁄2 teaspoon dried oregano 1⁄2 teaspoon dried basil 1⁄8 teaspoon nutmeg (optional) 2 cups spinach (washed) 1 1⁄2 cup black beans (unsalted, fat free) 2 tomatoes (chopped) 1 red onion (small, chopped)
- 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.
Per recipe: $3.06
Per serving: $1.02
Connecticut Food Policy Council, Farm Fresh Summertime Recipes
Top your salad with other vegetables (mushrooms, peppers, cucumbers, zucchini, yellow squash, red onions etc.)
Add cooked chicken, egg or tuna for more protein!
Add cubes of cheddar, Swiss or smoked Gouda cheese.
Fruit makes a great addition- try dried cranberries, cherries, raisins or apricots or fresh berries in season.