Ingredients

• 2 tsp. olive oil
• 6 Tbsp. lime juice
• 3 Tbsp. rice wine vinegar
• 1 Tbsp. Dijon mustard
• Freshly ground pepper
• 12 cups baby spinach leaves, loosley packed, stems removed
• 3 cups cherry tomatoes
• 1 medium yellow bell pepper, sliced thinly
• 1 medium red bell pepper, sliced thinly
• 30 ounces black beans, 2 cans; drained and rinsed
• 4 ounces sharp cheddar cheese, shredded
• 1 avocado, sliced into 1/2" pieces

Method

For the dressing, whisk olive oil, lemon or lime juice, vinegar, mustard, & pepper. Set aside.

Layer (glass bowl) 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 followed by the dressing.

Notes

Nutrition information (per serving):
Calories 324
Fiber 17 g
Protein 15 g
Fat 11 g
Saturated fat 2 g
Carbohydrate 45 g
Cholesterol 0 mg
Sodium 75 mg
Sugars 3 g

Categories

Salads