MyPlate Caribbean Red Bean Salad

Name: MyPlate Caribbean Red Bean Salad
Prep time: 10M
Total time: 10M
Yield: 4 Servings
Cuisine: Caribbean
Ingredients: 1 bag baby spinach, pre-washed; ½ tsp. Minced Garlic; 1 tbsp. Apple Cider Vinegar; 1 tsp. Lime Juice; ¼ tsp. Adobo Light with Pepper (50% Less Sodium); 1 tbsp. Extra Virgin Olive Oil; 1 can Low Sodium Red Kidney Beans; ½ medium red onion, finely chopped (about ½ cup); 1 tbsp. fresh Cilantro, finely chopped

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Total Time

10m

Prep Time:10m

Yields:4 Servings

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Ingredients

1 bag
(6 oz.)

baby spinach, pre-washed

½ tsp.

GOYA® Minced Garlic, or 1 small clove garlic, peeled, minced

1 tbsp.

GOYA® Apple Cider Vinegar

1 tsp.

GOYA® Lime Juice, or fresh lime juice

¼ tsp.

GOYA® Adobo Light with Pepper (50% Less Sodium)

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 can
(15.5 oz.)

GOYA® Low Sodium Red Kidney Beans, drained, rinsed

medium red onion, finely chopped (about ½ cup)

1 tbsp.

fresh Cilantro, finely chopped

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Directions

Kitchen View

Step 1

In a colander, rinse and drain baby spinach. Then place in a large bowl and set aside.

Step 2

In a medium sized bowl, place the garlic, vinegar, lime juice and Adobo Light. Using a whisk, slowly drizzle in oil, whisking until combined. Pour the low sodium beans, onions and cilantro into the dressing and mix well.

Step 3

Then pour mixture over spinach. Toss well to coat. Divide salad evenly among serving bowls. Enjoy.