Spinach and Black Bean Salad

This month I have chosen a recipe that is rich in dietary magnesium, a nutrient that is very beneficial for the nervous system.

This salad is easy to make and really lends itself to being customized to your taste. I like to add a cup of organic sweet corn, avocado, diced tomato, or diced cooked sweet potato for variety.

Spinach and Black Bean Salad (4 servings)

• 2-3 cups of baby spinach, washed and tightly packed
• 1.5 cups of canned black beans, preferably organic, drained and rinsed
• 1 shallot, chopped

Dressing of your choice OR

Lime Vinaigrette

• ¼ cup freshly squeezed lime juice
• ¼ cup extra virgin olive oil or avocado oil
• 1 tsp Dijon mustard
• ¼ tsp salt
• pinch of black pepper

Whisk in a bowl

Throw all the ingredients and vinaigrette into a bowl and mix. You can make this ahead and chill.