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