Layered Black Bean Salad

Recipe from CC Corriveau

Serves 6


2 tablespoons olive oil
6 tablespoons lemon or lime juice
3 tablespoons rice wine vinegar
1 tablespoon Dijon mustard
Fresh Pepper
12 cups baby spinach leaves, stems removed, loosely packed
3 cups grape or cherry 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 15oz cans low sodium black beans (drained and rinsed)
4 oz shredded sharp cheddar cheese
1 medium avocado, peeled, pitted, and sliced in ½ inch pieces

Make the dressing:  In a small bowl whisk together olive oil, lemon or lime juice, vinegar, mustard, and pepper.  Set aside.

In a deep, clear, glass bowl, layer the salad as follows:  ½ of the spinach leaves, ½ of the tomatoes, ½ of the peppers, 1 can of beans and ½ of the cheese.  Repeat the layers.  Top the salad with avocado.

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

This dish has 17 grams of fiber per serving and 15 grams of protein.

(We put more than 4 oz of cheddar cheese in.  We aren’t used to eating that healthy and needed more cheese!)