Layered Black Bean and Spinach salad
This Southwest-inspired recipe looks great in the salad bowl and tastes great on the plate. The layered effect is easy to create, but your guests don’t have to know that. Black beans provide the protein, along with a satisfying mouth feel that contrasts nicely with the crisp spinach and cucumber or carrot used.
6 tablespoons extra-virgin olive oil or canola oil
3 tablespoons freshly squeezed lemon juice
3 tablespoons rice vinegar
1 tablespoon prepared mustard
Salt and freshly ground black pepper
12 cups baby spinach leaves, stems removed, loosely packed
3 cups cut or shredded carrot
1 thinly sliced Zuccini??
1 thinly sliced Yellow squash
2 cans (15 ounces each) black beans, drained and rinsed
1 cup shredded reduced fat cheddar cheese Goat or sheep cheese
1 medium avocado, peeled, pitted, and sliced into 1/2-inch pieces
In a small bowl, whisk together the olive oil, lemon juice, vinegar, and mustard. Season to taste with salt and pepper. Set this dressing aside.
In a deep, clear glass bowl, layer the salad as follows: 6 cups of spinach leaves, 1 1/2 cups carrosts, 1/2 of the zuccini, 1/2 of the yellow squash, 1/2 of the beans, and 1/2 cup shredded cheese. Repeat the procedure. Pay attention to your creative Muse as you create this masterpiece.
Top the salad with the avocado. To serve, pass the salad around the table, followed by the dressing.
