Layered Black Bean Salad

2 tablespoons olive oil
6 tablespoons fresh lemon or lime juice
3 tablespoons rice wine vinegar
1 tablespoon Dijon mustard
Fresh ground pepper
12 cups baby spinach leaves, stems removed, loosely packed
3 cups cherry or 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
Two 15-ounce cans low-sodium or no-salt black beans (drained and rinsed)
4 ounces shredded cheddar cheese
1 medium avocado, peeled, pitted, and sliced into 1/2-inch pieces

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. To serve, pass salad around table followed by the dressing


Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SIRDOG.