LAYERED BLACK BEAN AND SPINACH SALAD
Source: The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life by American Institute for Cancer Research

FOR THE DRESSING:
6 Tbsp. extra virgin olive oil
3 Tbsp. freshly squeezed lemon juice
3 Tbsp. rice vinegar
1 Tbsp. prepared mustard
Salt and freshly ground black pepper
FOR THE SALAD:
12 cups baby spinach leaves, stems removed, loosely packed
3 cups halved cherry or grape tomatoes
1 medium yellow bell pepper, seeded, cut into quarters and thinly sliced
1 medium red bell pepper, seeded, cut into quarters and thinly sliced
2 cans (15 oz. each) black beans, rinsed and drained
1 cup shredded reduced-fat sharp cheddar cheese
1 medium avocado, peeled, pitted and sliced into 1/2-inch pieces

TO MAKE THE DRESSING:
In small bowl, whisk together oil, juice, vinegar and mustard. Season to taste with salt and pepper. Set aside.

TO MAKE THE SALAD:
In deep, clear glass bowl, layer salad as follows: 6 cups spinach leaves, 1 1/2 cups of tomatoes, 1/2 bell pepper, 1/2 red pepper, 1/2 beans and 1/2 cup shredded cheese. Repeat procedure.

Top salad with avocado just before serving. Serve dressing on the side.

Makes 6 servings

Per serving: 360 calories, 21 g total fat (4 g saturated fat), 32 g carbohydrates, 16 g protein, 13 g dietary fiber, 624 mg. sodium