Pinto Bean Spinach Salad
Carol Nencescue
ingredients
- 3 Tbsp. olive oil
- 1 Tbsp. lemon zest, plus 2 Tbsp. fresh lemon juice
- 1/2 tsp. Dijon mustard
- coarse salt and ground pepper
- 3 cups cooked pinto beans
- 8 oz. flat leaf spinach (4 cups), trimmed
- 1/2 cup chopped parsley
- 1 Tbsp. capers
- 2 scallions, thinly sliced
directions
- 1
1. In a bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Stir in beans.
- 2
2. In a medium pot, bring 1 inch salted water to a boil. Add spinach; cover and cook until wilted, 2 to 4 minutes. Drain spinach, and transfer to bowl with beans. Add parsley, capers, scallions, and lemon zest, toss to combine.
notes
When cooking the beans you can season with your favorite herbs and spices.
Source: Carol Nencescue /Internet Recipe
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