Spinach and Black Bean Salad

This vibrant salad is packed with plant-based protein and dietary fiber from black beans, keeping you full and energized.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (3 servings), not per serving.

• 2 tablespoons vinegar · 6 kcal in the whole recipe
• 1 tablespoon vegetable oil · 123 kcal in the whole recipe
• 1 tablespoon dijon mustard · 15 kcal in the whole recipe
• 1 teaspoon garlic powder · 10 kcal in the whole recipe
• 1/2 teaspoon dried oregano · 3 kcal in the whole recipe
• 1/2 teaspoon dried basil · 2 kcal in the whole recipe
• A pinch of ground nutmeg (optional) · 3 kcal in the whole recipe
• 2 cups fresh spinach, chopped · 14 kcal in the whole recipe
• 1 1/2 cups canned low-sodium black beans, drained and rinsed · 334 kcal in the whole recipe
• 2 medium tomatoes, chopped · 64 kcal in the whole recipe
• 1 small red onion, chopped · 31 kcal in the whole recipe

Method

1. In a large bowl, whisk together the vinegar, vegetable oil, Dijon mustard, garlic powder, dried oregano, dried basil, and nutmeg (if using) to make the dressing.

   

2. Thoroughly wash, drain, and chop the fresh spinach. Chop the tomatoes and red onion.

   

3. Add the chopped spinach, rinsed black beans, tomatoes, and red onion to the bowl with the dressing.

   

4. Toss all the ingredients gently until well combined and coated with the dressing. Serve immediately or chill before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.