Marinated Bean S And Spinach Salad

• 15 oz can black beans, rinsed & drained
• 1/2 cup of diced dried apricots
• 1/2 cup of diced red and yellow pepper
• 1 thinly sliced green onion (2 T)
• 1 garlic clove, minced
• 1/4 cup apricot nectar
• 2 T canola or other salad oil
• 2 T rice vinegar
• 1 tsp soy sauce
• 1 tsp grated fresh ginger
• 1-2 glasses of wine (your choice)
• 4 cups fresh baby spinach leaves

1. The Night Before
2. In a large ziploc bag, combine the beans, apricots, pepper, onions, and garlic. In a screw top jar, combine the apricot nectar, oil, vinegar, soy sauce and ginger. Cover the jar and shake it. Now empty the jar into the original ziploc and toss it a bit. Marinate overnight in the fridge. Drink the wine; you deserve it!
3. Party Time
4. Empty the spinach leaves into a salad spinner and pick out any nasty looking stems or leaves. Rinse, spin and shred. Toss with the marinated beans in a serving bowl. Kiss the cook.

black beans, apricots, pepper, green onion, garlic, ubc, t, t rice vinegar, soy sauce, ginger, wine, fresh baby spinach leaves

Taken from www.epicurious.com/recipes/member/views/marinated-bean-s-and-spinach-salad-1209154 (may not work)