Black Bean, Avocado, and Spinach Salad
This salad, inspired by a recipe from the Dole Nutrition Institute, is like a spinach burrito in a bowl, but you can also easily turn it into a wrap. It’s loaded with folate, antioxidants, protein, and calcium for great health. For non-salad eaters, remove some of each ingredient to serve separately as a rainbow on a plate.
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1/2 lemon juice only, 2 Tbsp.
- 1 Tbsp. balsamic vinegar
- 1 tsp. Dijon mustard use wheat/gluten-free, if needed
- 1/8 tsp. salt
- 6 - 9 oz. baby spinach
- 1 cup cherry tomatoes halved
- 1 yellow bell pepper thinly sliced
- 15 oz. reduced-sodium canned black beans or use any variety, or use 1 1/2 cups home-cooked beans for every 15 oz. can, drained and rinsed
- 1/2 cup crumbled feta cheese or use shredded Parmesan or your favorite cheese
- 1 avocado diced
Instructions
- In a medium bowl, whisk together the oil, 1 Tbsp. of water, lemon juice, vinegar, mustard, and salt.
- In a large serving bowl, layer the remaining ingredients. Toss the salad gently with the dressing and serve.
Notes
Do Ahead or Delegate: Juice the lemon, prepare and refrigerate the dressing, halve the tomatoes, slice the bell pepper, crumble or shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Serve with plenty of freshly ground black pepper.
Tip: For a more elegant presentation, cut the avocado into thin slices and fan it over the salad.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 325kcalCarbohydrates: 29gProtein: 12gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 17mgSodium: 738mgPotassium: 989mgFiber: 13gSugar: 2gVitamin A: 4390IUVitamin C: 90mgCalcium: 191mgIron: 4mg
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