Layered Spinach-Black Bean Salad

• 2 tablespoons olive oil
• 6 tablespoons fresh lemon juice or 6 tablespoons fresh lime juice
• 3 tablespoons rice wine vinegar
• 1 tablespoon Dijon mustard
• fresh ground pepper (to taste)
• 12 cups baby spinach leaves, stems removed, loosely packed
• 3 cups cherry tomatoes or 3 cups grape tomatoes
• 1 medium yellow bell pepper, seeded, cut into quarters, and sliced thin
• 1 medium red bell pepper, seeded, cut into quarters, and sliced thin
• 2 (15 ounce) cans reduced sodium black beans (drained and rinsed)
• 4 ounces reduced-fat sharp cheddar cheese, shredded
• 1 medium avocado, peeled, pitted, and sliced into 1/2-inch pieces

1. To make the dressing, in a small bowl whisk together olive oil, lemon or lime juice, vinegar, mustard, and pepper.
2. Set aside.
3. In a deep, clear, glass bowl, layer the salad as follows: 6 cups spinach leaves, 1 1/2 cups tomatoes, 1/2 yellow bell pepper, 1/2 red bell pepper, 1 cup beans, 1/2 cup cheese.
4. Repeat the layers.
5. Top the salad with avocado.
6. To serve, pass salad around table followed by the dressing.

olive oil, lemon juice, rice wine vinegar, mustard, fresh ground pepper, baby spinach leaves, cherry tomatoes, yellow bell pepper, red bell pepper, black beans, cheddar cheese, avocado

Taken from www.food.com/recipe/layered-spinach-black-bean-salad-288359 (may not work)