Ingredients
2 tablespoons vinegar
1 tablespoon vegetable oil
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 spinach (washed)
1 1/2 cups black beans
low-sodium (canned
drained
and rinsed)
2 tomatoes (chopped)
1 red onion (small
chopped)
Steps
Wash hands with soap and water.
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 165 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | N/A |
| Sodium | 277 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 8 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 7 g |
| Vitamin D | N/A |
| Calcium | 76 mg |
| Iron | 3 mg |
| Potassium | 510 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Spinach Black Bean Salad. Recipe source: Farm Fresh Summertime Recipes Connecticut Food Policy Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.