Pinto Bean and Spinach Salad
Source: adapted from Everyday Food
3 T olive oil
2 T fresh lemon juice or cider vinegar
1/2 tsp dijon mustard
coarse salt and fresh ground pepper
3 cups cooked pinto beans
8 oz (4 cups) baby spinach, trimmed
1/2 cup parsley, chopped
1 T capers
2 scallions, thinly sliced (or red onion)
opt: roasted red pepper slices
Whisk together oil, lemon juice or cider and mustard; season with salt and pepper. Stir in beans.
In medium pot, bring 1 inch salted water to boil. Add spinach, cover and cook until wilted, 2-4 minutes.
Drain spinach and transfer to bowl with beans.
Add parsley, capers, and scallions or red onion, toss to combine.
4 servings