9 Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon finely sliced lemon zest, plus 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • coarse salt and ground pepper
  • 3 cups cooked pinto beans
  • 8 ounces flat-leaf spinach (4 cups), trimmed
  • 1/2 cup parsley, chopped
  • 1 tablespoon capers
  • 2 scallions, thinly sliced
Nutrition
606
30% daily value
4 servings
                                       
                                            high-​fiber, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

19% 12

Saturated

9% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

31% 93

Carbs (net)

- 70

Fiber

95% 24

Sugars

- 4

Sugars, added

- 0

Protein

65% 32

Cholesterol

- 0

Sodium

20% 481

Calcium

21% 214

Magnesium

68% 286

Potassium

48% 2260

Iron

49% 9

Zinc

33% 4

Phosphorus

88% 619

Vitamin A

20% 176

Vitamin C

34% 30

Thiamin (B1)

89% 1

Riboflavin (B2)

29% 0

Niacin (B3)

13% 2

Vitamin B6

58% 1

Folate equivalent (total)

209% 836

Folate (food)

- 836

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

17% 2

Vitamin K

249% 299
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