MyPlate Pinto Bean & Spinach Salad

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Total Time

10m

Prep Time:10m

Yields:4 Servings

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Ingredients

1 bag
(6 oz.)

<p class="p1">baby spinach, pre-washed</p>

½

<p class="p1">medium red onion, finely chopped (about ½ cup)</p>

1 can
(15.5 oz.)

GOYA® Low Sodium Pinto Beans, drained and rinsed

1 tbsp.

GOYA® Apple Cider Vinegar, or <a href="/en/products/white-vinegar/" title="White Vinegar">GOYA® White Vinegar</a>

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Directions

Kitchen View

Step 1

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

Step 2

<p>In a medium sized bowl, pour in vinegar.<span class="Apple-converted-space">  </span>Using a whisk, slowly drizzle in oil, whisking constantly, until combined. Season with Adobo. Toss in low sodium pinto beans and onions. Mix well.</p>

Step 3

<p>Pour mixture over baby spinach. Toss well to coat. Divide salad evenly among serving bowls and enjoy.</p> <p class="p1">Optional: Top with GOYA® <a title="Adobo Light All-Purpose seasoning" href="https://www.goya.com/en/products/adobo-light-with-pepper-50-less-sodium/">Adobo Light All-Purpose seasoning</a> or chili pepper flakes to taste</p>

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