Layered Spinach-Black Bean Salad – a delicious recipe with olive oil, lemon juice, rice wine vinegar, mustard, fresh ground pepper, baby spinach leaves. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To make the dressing, in a small bowl whisk together olive oil, lemon or lime juice, vinegar, mustard, and pepper.
2
Set aside.
3
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.
4
Repeat the layers.
5
Top the salad with avocado.
6
To serve, pass salad around table followed by the dressing.
303
kcal
Calories
18
g
Fat
25
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 tablespoons fresh lemon juice or 6 tablespoons fresh lime juice, 3 tablespoons rice wine vinegar, 1 tablespoon Dijon mustard, and more.
Yes, Layered Spinach-Black Bean Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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