Recipe information
Yield
serves 4
Ingredients
3
tablespoons olive oil
1
tablespoon grated lemon zest, plus 2 tablespoons fresh lemon juice
1
/2 teaspoon Dijon mustard
Coarse salt and ground pepper
3
cups canned pinto beans (drained and rinsed)
8
ounces spinach, tough stems trimmed, washed well and dried
1
/2 cup fresh flat-leaf parsley leaves, finely chopped
1
tablespoon capers, rinsed and drained
2
scallions, trimmed and thinly sliced
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Preparation
Step 1
In a large bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Stir in pinto beans.
Step 2
In a medium pot, bring 1 inch water to a boil; add salt and spinach. Cover and cook until wilted, 2 to 4 minutes. Drain spinach, and transfer to bowl with beans. Add parsley, capers, scallions, and lemon zest; toss to combine and serve.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 355
Step 5
Fat: 11.6g (1.7g Saturated Fat)
Step 6
Protein: 17.4g
Step 7
Carbohydrates: 48.8g
Step 8
Fiber: 17.3g