GARBANZO BEAN AND SPINACH SALAD WITH CILANTRO LIME VINAIGRETTE

You can't get much healthier and tastier than this salad. It's easy to put together and even better when you make it a day ahead.


GARBANZO BEAN AND SPINACH SALAD WITH CILANTRO LIME VINAIGRETTE

4 cups loosely packed fresh spinach

4 cups cooked garbanzo beans or two 15oz. cans drained and rinsed

1/2 red onion, chopped

1 tsp. salt

3 oz. of lime juice

1 cup loosely packed fresh cilantro

1 1/2 TBSP. honey

2 TBSP. balsamic vinegar

1 tsp. Dijon mustard

2 cloves of garlic, minced

1 tsp. red pepper flakes

1/4 cup olive oil

Chop spinach into small pieces.

In a large bowl combine chopped spinach, garbanzo beans, and onion.

In a food processor or blender, add the lime juice, cilantro, honey, balsamic vinegar, Dijon mustard, garlic, and pepper flakes. Process for a few seconds and add the olive oil slowly, allowing the dressing to emulsify. Taste and add salt and pepper if needed.

Pour 3/4 of the dressing onto the salad and toss to combine. Serve the rest of the dressing drizzled on top when serving. Let salad sit for at least 30 minutes at room temperature or overnight in the fridge to let the flavors meld.

You are going to think you are over dressing this salad but don't worry. It needs a lot of dressing and it is really good.

Recipe adapted from www.mindoverbatter.com