Spinach Black Bean Salad
This tasty salad is packed with protein and fiber. Add your favorite salad toppings to make it a fast favorite.
- Prep: 15 min
- Total: 15 min
- Servings: 3
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Fat
- High-Fiber
- Low-Sugar
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
- Low-Carb
Tags
- no-cook
- quick
- healthy
- fresh
- tangy
Ingredients
- 2 tablespoon vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.125 teaspoon ground nutmeg
- 2 cup fresh spinach
- 1.5 cup canned low-sodium black beans (drained and rinsed)
- 2 tomatoes (medium, chopped)
- 1 red onion (small, chopped)
Instructions
- 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 (per serving)
- Calories: 201
- Protein: 9.3 g
- Carbohydrates: 29.2 g
- Fat: 5.6 g
- Fiber: 10.9 g
- Sodium: 244 mg
- Saturated Fat: 0.8 g
- Sugar: 5.5 g