PINTO BEAN AND SPINACH SALAD

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Pinto Bean and Spinach Salad image

This protein-packed vegetarian dish will make a hearty lunch -- just add some crusty bread on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon finely sliced lemon zest, plus 2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
coarse salt and ground pepper
3 cups cooked pinto beans
8 ounces flat-leaf spinach (4 cups), trimmed
1/2 cup parsley, chopped
1 tablespoon capers
2 scallions, thinly sliced

Steps:

  • In a bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Stir in beans.
  • In a medium pot, bring 1 inch salted water to a boil. Add spinach; cover, and cook until wilted, 2 to 4 minutes. Drain spinach, and transfer to bowl with beans. Add parsley, capers, scallions, and lemon zest; toss to combine.

Nutrition Facts : Calories 295 g, Fat 11 g, Fiber 13 g, Protein 14 g

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