This protein-packed salad makes a delicious light lunch or a refreshing first course at dinner.
- In a large bowl, combine vinegar, oil, mustard, garlic, oregano, basil and nutmeg.
- Wash, drain and chop spinach.
- Add spinach, black beans, tomatoes and onions to vinegar and oil. Toss well and serve.
Connecticut Food Policy Council, Farm Fresh Summertime Recipes