Vegetarian

Layered Black Bean Salad takes 20 minutes to prepare.

Layered Black Bean Salad takes several minutes to cook.

Layered Black Bean Salad makes 6 servings.

The ingredients for Layered Black Bean Salad are:

2 tablespoons olive oil
6 tablespoons fresh lemon or lime juice
3 tablespoons rice wine vinegar
1 tablespoon Dijon mustard
Fresh ground pepper
12 cups baby spinach leaves, stems removed, loosely packed
3 cups cherry or grape tomatoes
1 medium yellow bell pepper, seeded, cut into quarters, and sliced thin
1 medium red bell pepper, seeded, cut into quarters, and sliced thin
Two 15-ounce cans low-sodium or no-salt black beans (drained and rinsed)
4 ounces shredded cheddar cheese
1 medium avocado, peeled, pitted, and sliced into 1/2-inch pieces

Here is how you make Layered Black Bean Salad:

1. To make the dressing, in a small bowl whisk together olive oil, lemon or lime juice, vinegar, mustard, and pepper. Set aside.2. In a deep, clear, glass bowl, layer the salad as follows: 6 cups spinach leaves, 1 1/2 cups tomatoes, 1/2 yellow bell pepper, 1/2 red bell pepper, 1 cup beans, 1/2 cup cheese. Repeat the layers. Top the salad with avocado. To serve, pass salad around table followed by the dressingServing Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user SIRDOG.

The nutritional information for Layered Black Bean Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 342.9

• Total Fat: 16.3 g
• Cholesterol: 20.3 mg
• Sodium: 410.4 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 12.7 g
• Protein: 15.7 g

The dietary needs meet for Layered Black Bean Salad is Vegetarian