Pinto Bean and Spinach Salad

• 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

1. In a large bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper.
2. Stir in pinto beans.
3. In a medium pot, bring 1 inch water to a boil; add salt and spinach.
4. Cover and cook until wilted, 2 to 4 minutes.
5. Drain spinach, and transfer to bowl with beans.
6. Add parsley, capers, scallions, and lemon zest; toss to combine and serve.
7. (Per Serving)
8. Calories: 355
9. Fat: 11.6g (1.7g Saturated Fat)
10. Protein: 17.4g
11. Carbohydrates: 48.8g
12. Fiber: 17.3g

olive oil, lemon zest, mustard, salt, pinto beans, spinach, parsley, capers, scallions

Taken from www.epicurious.com/recipes/food/views/pinto-bean-and-spinach-salad-387510 (may not work)