New This Month

Under 30 Minutes

Pinto Bean and Spinach Salad

24

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

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • Inga123
    1 JAN, 2015
    I tried this without the zest. I only had regular mustard and dried scallions and parsley. It was pretty good. I ended up adding Chesapeake Bay Style Seasoning and baco bits to give it a little more kick for me. I might try it again.
    Reply
  • stansmommy
    12 MAR, 2010
    Seriously, one of the BEST salads I've ever had! It's become my "go-to" dish. Absolutely delish!
    Reply
  • stansmommy
    12 MAR, 2010
    Seriously, one of the BEST salads I've ever had! It's become my "go-to" dish. Absolutely delish!
    Reply