Ingredients

serves 4

　　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

　　

Step 1

In a large bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Stir in pinto beans.

　　

Step 2

In a medium pot, bring 1 inch water to a boil; add salt and spinach. Cover and cook until wilted, 2 to 4 minutes. Drain spinach, and transfer to bowl with beans. Add parsley, capers, scallions, and lemon zest; toss to combine and serve.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 355

　　

Step 5

Fat: 11.6g (1.7g Saturated Fat)

　　

Step 6

Protein: 17.4g

　　

Step 7

Carbohydrates: 48.8g

　　

Step 8

Fiber: 17.3g

　　Everyday Food: Light