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Layered Spinach-Black Bean Salad

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salad gluten free low carb nut free vegetarian 4th of july lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

6 tablespoons fresh lemon juice or fresh lime juice

fresh ground pepper (to taste)

2 tablespoons olive oil

2 (15 ounce) cans reduced sodium black beans (drained and rinsed)

1 medium avocado , peeled, pitted, and sliced into 1/2-inch pieces

3 tablespoons rice wine vinegar

3 cups cherry tomatoes or grape tomatoes

12 cups baby spinach leaves, stems removed, loosely packed

1 medium yellow bell pepper , seeded, cut into quarters, and sliced thin

1 medium red bell pepper , seeded, cut into quarters, and sliced thin

4 ounces reduced-fat sharp cheddar cheese , shredded

1 tablespoon dijon mustard

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