Pinto Bean And Spinach Salad

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
128
FAT
35%
CHOL
0%
SOD
11%

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Ingredients for 4 servings

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

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