Black Bean Spinach Salad Recipes

Steps:

• Heat in a large skillet, 2 tbls olive oil.
• Add shallots and cook until translucent.
• Add spinach (2 cups at a time) until just wilted.
• Once spinach is wilted add tomatoes, salt, cayenne pepper and black beans.
• Remove from heat and place in serving bowl.
• Mix 4 tbs olive oil and 3 tbls of lime juice and zest in a small mixing bowl.
• Pour on spinach mixture and toss.
• Sprinkle with pine nuts.
• Serve at room temperature.

Steps:

• In a medium saucepan, over high heat, bring chicken broth to a boil. Remove from heat and stir in couscous. Cover and let sit for 5 minutes.
• Squeeze excess water out of thawed spinach. Semi Homemaker Tip: use potato ricer to squeeze water from spinach - Carol Simmons, Orland Park, IL.
• In a microwave-safe bowl, combine spinach and black beans. Heat, covered, in microwave on HIGH for 2 minutes.
• Stir spinach and black bean mixture into couscous. Add lemon juice and season, to taste, with salt and pepper.

Steps:

• Mix the dressing in a food processor so it emulsifies. This will also help cut up the garlic and cilantro. Steam the asparagus to desired doneness. Cut up all veggies into bite size pieces and mix with dressing. Chill for at least three hours before eating.

Steps:

• Mix egg white and kasha until blended. Heat heavy medium nonstick skillet on medium heat. Add kasha mixture; cook and stir 3 min. or until mixture is cooked dry and kasha grains have separated. Stir in water; bring to boil. Cover; simmer on medium-low heat 10 min. or until water is absorbed and kasha is tender.
• Spoon kasha into medium bowl. Add beans and onions; mix lightly.
• Cover platter with spinach; top with kasha mixture, cheese and peppers. Drizzle with dressing.