MyPlate Pinto Bean & Spinach Salad

MyPlate Pinto Bean & Spinach Salad
MyPlate Pinto Bean & Spinach Salad

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1 bag (6 oz.)

baby spinach, pre-washed


medium red onion, finely chopped (about ½ cup)

1 can (15.5 oz.)

GOYA® Low Sodium Pinto Beans, drained and rinsed

1 tbsp.

Extra Virgin Olive Oil
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Winner of the ChefsBest® Excellence Award for overall quality.*

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*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Place baby spinach in a large bowl, and set aside. Chop onions and rinse and drain beans.

Step 2

In a medium sized bowl, pour in vinegar.  Using a whisk, slowly drizzle in oil, whisking constantly, until combined. Season with Adobo. Toss in low sodium pinto beans and onions. Mix well. 

Step 3

Pour mixture over baby spinach. Toss well to coat. Divide salad evenly among serving bowls and enjoy.


Optional: Top with GOYA® Adobo Light All-Purpose seasoning or chili pepper flakes to taste

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Salads Under 20

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