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Pinto Bean and Spinach Salad


This protein-packed vegetarian dish will make a hearty lunch -- just add some crusty bread on the side.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2009


  • 3 tablespoons olive oil
  • 1 tablespoon finely sliced lemon zest, plus 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • coarse salt and ground pepper
  • 3 cups cooked pinto beans
  • 8 ounces flat-leaf spinach (4 cups), trimmed
  • 1/2 cup parsley, chopped
  • 1 tablespoon capers
  • 2 scallions, thinly sliced


  1. In a bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Stir in beans.

  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.

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