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Black Bean and Spinach Salad

Melissa King
  • 2018 minutes
  • Serves

INGREDIENTS

2 1/2 cups

black beans (I used dried, but measured after they were soaked and cooked)

2 cups

baby spinach

2 cups

organic corn (I used frozen and thawed out on the counter)

1 cup

cherry tomatoes halved

1

shallot chopped

1

yellow pepper chopped

1

heaping T pomegranate molasses

Juice of 1/4 orange

1/2 tsp

garlic

1 tbsp

avocado oil

salt