Layered Black Bean Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 342.9
  • Total Fat: 16.3 g
  • Cholesterol: 20.3 mg
  • Sodium: 410.4 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 12.7 g
  • Protein: 15.7 g

View full nutritional breakdown of Layered Black Bean Salad calories by ingredient
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Number of Servings: 6


    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.

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