Is Good Help Hard to Come By?

After a late night caroloing I wasn’t as prepared as I usually would be  for company on a Sunday afternoon. Fortunately, I invited the right people. Many hands make light work.

Joel set the table and put on good music. Deborah chopped up the ingredients for the pico, Andrea  poured the juice and helped  serve the soup, and Lisa put together this salad, while I put  the chicken and cheese quesadillas in the oven. The flan was pretty good too, although we had to wait for the coffee (we neglected to plug the coffee maker in!).

 

Black bean and spinach salad

6 T olive oil

3 T lemon juice

3 T rice vinegar

1 T prepared mustard

salt & pepper to taste

12 c baby spinach

3 c 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 black beans,

drained and rinsed

1 c shredded cheddar cheese

1 medium avocado, peeled, pitted,

and sliced into 1/2-inch pieces

In a small bowl, whisk together the olive oil, lemon juice, vinegar, and mustard. Season to taste with salt and pepper. Set this dressing aside.

In a deep, clear glass bowl, layer the salad as follows: 6 cups of spinach leaves, 1 1/2 c of tomatoes, ½ of the yellow bell pepper, ½ of the red bell pepper, ½ of the beans, and ½ of the shredded cheese. Repeat the procedure. Top the salad with the avocado. To serve, pass the salad around the table, followed by the dressing.

We tossed the salad ingredients together before putting it on the table, this Sunday.  The bright colors give it a good presentation either way.

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