Spicy Black Bean Spinach Salad

READY IN: 30mins
Recipe by katie in the UP

This is created for RSC #11

Top Review by Roxygirl in Colorado

This was a nice change for a spinach salad. I did make a change by adding some chopped romaine in at the end, since I was trying to "stretch" out the quantity. I used less oil, too. The lime zest is a nice addition. Next time I'd like to add something to give it a bit of sweetness, maybe some raisins or cranberries. Thanks Katie, for posting.

Ingredients Nutrition

Directions

  1. Heat in a large skillet, 2 tbls olive oil.
  2. Add shallots and cook until translucent.
  3. Add spinach (2 cups at a time) until just wilted.
  4. Once spinach is wilted add tomatoes, salt, cayenne pepper and black beans.
  5. Remove from heat and place in serving bowl.
  6. Mix 4 tbs olive oil and 3 tbls of lime juice and zest in a small mixing bowl.
  7. Pour on spinach mixture and toss.
  8. Sprinkle with pine nuts.
  9. Serve at room temperature.

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