Spinach and Pinto Bean Salad

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Spinach and Pinto Bean Salad

Yields1 Serving
 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 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.

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.

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 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.

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.

Spinach and Pinto Bean Salad
IngredientsDirections
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