Apricot-Spinach Salad

Quick Info:

Nutritional Info (Per serving):

Calories: 198, Saturated Fat: 1g, Sodium: 339mg, Dietary Fiber: 8g, Total Fat: 7g, Carbs: 31g, Cholesterol: 0mg, Protein: 9g

Exchanges: Vegetable: 1.5, Fruit: 0.5, Starch: 1, Lean Meat: 0.5, Fat: 1
Carb Choices: 1.5
Prep Time: 25 mins
Rest Time: 2 h
Total Time: 25 mins


  • 1 can(s) beans, black, (15 ounces) rinsed and drained
  • 1/2 cup(s) apricot(s), dried, snipped
  • 1 medium pepper(s), red, bell, or yellow sweet pepper, cut into strips
  • 1 scallion(s) (green onions), thinly sliced
  • 1 tablespoon cilantro, snipped
  • 1 clove(s) garlic, minced
  • 1/4 cup(s) apricot nectar
  • 2 tablespoon oil, salad
  • 2 tablespoon vinegar, rice
  • 1 teaspoon soy sauce, less sodium
  • 1 teaspoon ginger, fresh, grated
  • 4 cup(s) spinach, shredded

Recipe Tip:

Chill 2 to 24 hours.


1. In a medium bowl, combine black beans, apricots, sweet pepper, green onion, cilantro, and garlic. In a screw-top jar, combine apricot nectar, oil, rice vinegar, soy sauce, and ginger. Cover and shake well. Pour over bean mixture; toss gently to coat. Cover and chill for 2 to 24 hours.

2. To serve, arrange spinach in a salad bowl. Top with black bean mixture.