Layered Spinach-Black Bean Salad

Colorful! Great for summer dinners with BBQ chicken or fish. I almost never make it the same way twice - but be sure to use bell peppers or celery for a nice crunch.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 6  tablespoons fresh lemon juice or 6  tablespoons fresh lime juice
• 3  tablespoons  rice wine vinegar
• 1  tablespoon Dijon mustard
•  fresh ground pepper (to taste)
• 12  cups  baby spinach leaves, stems removed, loosely packed
• 3  cups cherry tomatoes or 3  cups grape tomatoes
• 1  medium yellow bell pepper, seeded, cut into quarters, and sliced thin
• 1  medium red bell pepper, seeded, cut into quarters, and sliced thin
• 2 (15 ounce) cans reduced sodium black beans (drained and rinsed)
• 4  ounces reduced-fat sharp cheddar cheese, shredded
• 1  medium avocado, peeled, pitted, and sliced into 1/2-inch pieces

Directions

1. To make the dressing, in a small bowl whisk together olive oil, lemon or lime juice, vinegar, mustard, and pepper. Set aside.
2. In a deep, clear, glass bowl, layer the salad as follows: 6 cups spinach leaves, 1 1/2 cups tomatoes, 1/2 yellow bell pepper, 1/2 red bell pepper, 1 cup beans, 1/2 cup cheese. Repeat the layers. Top the salad with avocado.
3. To serve, pass salad around table followed by the dressing.