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
- 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.