Black Bean and Spinach Salad

Prep Time 20 min


  • 2 1/2 cups black beans (I used dried, but measured after they were soaked and cooked)
  • 2-3 cups baby spinach
  • 2 cups organic corn (I used frozen and thawed out on the counter)
  • 1 cup cherry tomatoes halved
  • 1 shallot chopped
  • 1 yellow pepper chopped
  • 1 heaping T pomegranate molasses
  • Juice of 1/4 orange
  • 1/2 tsp garlic
  • 1 T avocado oil
  • salt to taste


  1. Throw everything in the bowl and mix.


Recipe Notes

I think it tastes better the next day because the flavors have had time to marinate. This makes a good amount of salad. I would guess about 4 large portions. Should keep for a week, but ours will not last that long.

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