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MyPlate Caribbean Red Bean Salad

MyPlate Caribbean Red Bean Salad
MyPlate Caribbean Red Bean Salad

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1 bag (6 oz.)

baby spinach

½ tsp.

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

1 tsp.

GOYA® Lime Juice or fresh lime juice

1 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award 2017

Winner of the ChefsBest® Excellence Award for overall quality.*

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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

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


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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.

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Salads Under 20

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