Ingredients
15 oz can black beans, rinsed & drained
½ cup of diced dried apricots
½ cup of diced red and yellow pepper
1 thinly sliced green onion (2 T)
1 garlic clove, minced
¼ cup apricot nectar
2 T canola or other salad oil
2 T rice vinegar
1 tsp soy sauce
1 tsp grated fresh ginger
1-2 glasses of wine (your choice)
4 cups fresh baby spinach leaves
Preparation
The Night Before
In a large ziploc bag, combine the beans, apricots, pepper, onions, and garlic. In a screw top jar, combine the apricot nectar, oil, vinegar, soy sauce and ginger. Cover the jar and shake it. Now empty the jar into the original ziploc and toss it a bit. Marinate overnight in the fridge. Drink the wine; you deserve it!
Party Time
Empty the spinach leaves into a salad spinner and pick out any nasty looking stems or leaves. Rinse, spin and shred. Toss with the marinated beans in a serving bowl. Kiss the cook.
