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Spinach Black Bean Salad

Soups & Salads · Medium

Spinach Black Bean Salad

Spinach Black Bean Salad is a salad recipe from USDA MyPlate Kitchen, built around vinegar, vegetable oil, dijon mustard.

By Inflameless editorial team · · support@inflameless.ink

—Total time
3 servingsServings
MediumDifficulty
3.3 ★Reader rating
At a glance

Seasonal note: summer.

Ingredients

  • 2 tablespoons vinegar
  • 1 tablespoon vegetable oil (or cooking oil of choice)
  • 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 fresh spinach
  • 1 1/2 cups canned low-sodium black beans, drained and rinsed
  • 2 medium tomatoes, chopped
  • 1 small red onion, chopped

Method

  1. Wash hands with soap and water.
  2. In a large bowl, combine vinegar, oil, mustard, garlic, oregano, basil, and nutmeg.
  3. Wash, drain, and chop spinach.
  4. Add spinach, black beans, tomatoes, and onions to vinegar and oil.
  5. Toss well and serve.

Nutrition

Nutrition is estimated per serving from the original source and is a guide rather than a measurement. Actual values vary with ingredients, brands and portion size.

Estimated nutrition per serving for Spinach Black Bean Salad
Calories201 calories
Fat5.61 g
Saturated fat0.81 g
Cholesterol0 mg
Salt / sodium244.3 mg
Carbohydrates29.23 g
Fibre10.91 g
Sugar5.55 g
Protein9.28 g
Serving size1 cup

Original source

USDA MyPlate Kitchen. Open the credited publication to review its complete context, serving notes and later changes.

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About this recipe

Inflameless provides general cooking and food education. Recipe labels do not confirm suitability for a medical condition or allergy.

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