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Layered Bean Salad

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 15 min
Category: Side Dishes Sub Category: Other

what you need
  • 2 tablespoons olive oil
  • 6 tablespoons fresh lemon or lime juice
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon Dijon mustard
  • Fresh ground pepper
  • 12 cups baby spinach leaves, stems removed, loosely packed
  • 3 cups cherry or grape tomatoes
  • 1 medium yellow bell pepper, seeded, cut into quarters, and sliced thin
  • 1 medium red bell pepper, seeded, cut into quarters, and sliced thin
  • 2 cans (15-ounce) low-sodium or no-salt black beans (drained and rinsed)
  • 4 ounces shredded reduced-fat sharp cheddar cheese
  • 1 medium avocado, peeled, pitted, and sliced into 1/2-inch pieces
make it
1. To make the dressing, in a small bowl whisk together olive oil, lemon or lime juice, vinegar, mustard, and pepper. Set aside.

2. In a deep, clear, glass bowl, layer the salad as follows: 6 cups spinach leaves, 1 1/2 cups tomatoes, 1/2 yellow bell pepper, 1/2 red bell pepper, 1 cup beans, 1/2 cup cheese. Repeat the layers. Top the salad with avocado.

To serve, pass salad around table followed by the dressing.
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