Oh, this was soooooo good! On Wednesday, after a long day of cleaning out the storage closet at work (no small feat!) followed by a post-work bike ride, all I wanted for dinner was something simple and delicious that used up some random ingredients in my fridge: black beans, an avocado on its last leg, and spinach. Enter my creation of the Fiesta Spinach Salad:
Start with a bed of spinach (I used two big handfuls). I give mine a quick chop first.
Top with chopped bell pepper. I used 1/2 of a large pepper, but you could use the whole thing if you bought a small one.
Top with about 1/2 cup-ish of black beans – I just eyeballed it.
Top with the protein of your choice. I’m currently in love with Amy’s veggie burgers, which I mentioned before in this post. As far as frozen veggie burgers go, these have the best texture, flavor, and ingredient list, hands down.
To keep the other half of the avocado from turning brown (the technical term is oxidative enzymatic browning – can’t believe I remember that from an undergraduate nutrition class!), wrap the avocado in plastic wrap, making sure the plastic wrap is touching the entire surface of the avocado. This will keep the other half from turning brown as quickly.
Mmmmm so good. This was easy to assemble (only got 6 dishes dirty – a cutting board, a knife, the cheese grater, a spoon, a fork, and a bowl), tasty, and exactly what I was craving. It was enjoyed with an episode of this:
And the recipe was easily replicated the next morning to make for a delicious Thursday lunch:
The second time around, I didn’t have much spinach left (maybe a handful or so?) so I added in about a cup of raw broccoli florets, chopped into little pieces, and it worked really well.
Have a great weekend!