Spinach and pinto bean salad

Name: Spinach and pinto bean salad
Ingredients: 100 g cooked pinto beans; 100 g baby spinach leaves; 3 medium radishes (60 g); 3 green onions (45 g); 1 medium cucumber (300 g); 3 tablespoons extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon fine salt; 1/2 teaspoon freshly ground black pepper

Salad - Spinach and pinto bean salad by Gina L. - Recipia

Spinach and pinto bean salad is served cold, with raw vegetables and an olive oil and balsamic vinegar dressing. The cooked beans and young leaves are tossed with radishes, cucumber and green onions, and the vegetables stay crisp. I prefer cucumber slices about one centimeter thick. Prep: 15 minutes. Cook: 0 minutes. Rest: 10 minutes. Total time: 25 minutes. Serves: 3. About 200 kcal and 5 g protein per serving.

Ingredients

For the salad

100 g cooked pinto beans
100 g baby spinach leaves
3 medium radishes (60 g)
3 green onions (45 g)
1 medium cucumber (300 g)

For the dressing

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon fine salt
1/2 teaspoon freshly ground black pepper

Preparation

1. Drain the cooked pinto beans well and put them in a large bowl. 2. Wash and dry the spinach, radishes, cucumber and green onions. Tear the large spinach leaves, leaving the small ones whole; slice the radishes, cucumber and green onions and add them to the bowl. 3. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil and 2 tablespoons balsamic vinegar. Add 1 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper. The dressing will take on a slight sheen. 4. Pour the dressing over the vegetables and toss gently, just enough to coat them without crushing the beans. 5. Chill the salad for 10 minutes, then serve it as a side with the main course or with bread.

Notes

The salad keeps in the fridge, in a sealed container, for up to 3 days; if I make it ahead, I keep the dressing separate and add it just before serving, since the leaves soften once they sit in it. I serve it alongside a simple omelet. The beans should be whole and well drained; if they’re overcooked, they’ll get crushed when tossed. A very large cucumber can have watery flesh; remove the seeded center before slicing it, so there’s less liquid in the bowl. Spicy radishes can be thinly sliced and soaked in cold water for 5 minutes, then drained and dried well. The green onions can be sliced a little ahead, but I keep them separate until tossing, so they don’t soften in the dressing. If I want a subtler balsamic flavor, I replace the 2 tablespoons balsamic vinegar with 2 tablespoons red wine vinegar.