This spinach salad has black beans which add fiber and protein. And there's a double dose of apricots—dried apricots in the salad provide fruity taste and nice texture and apricot nectar adds body to the ginger-soy dressing.
Nutrition per serving may change if servings are adjusted.
1 (15 ounce) can black beans, rinsed and drained
½ cup chopped dried apricots
1 medium red or yellow bell pepper, cut into strips
1 scallion, thinly sliced
1 tablespoon chopped fresh cilantro
1 clove garlic, minced
¼ cup apricot nectar
2 tablespoons salad oil
2 tablespoons rice vinegar
1 teaspoon reduced-sodium soy sauce
1 teaspoon grated fresh ginger
4 cups shredded fresh spinach
Combine black beans, apricots, bell pepper, scallion, cilantro, and garlic in a medium bowl. Combine apricot nectar, oil, rice vinegar, soy sauce, and ginger in a screw-top jar. Cover and shake well. Pour over bean mixture; toss gently to coat. Cover with foil and chill for 2 to 24 hours.
To serve, arrange spinach in a salad bowl. Top with black bean mixture.