National Apricot Day ~ Black Bean, Cilantro and Apricot Salad

Today (1/09/14) is National Apricot Day so we are sharing a recipe for Black Bean, Cilantro and Apricot Salad from Janet at The Taste Space.

Black Bean, Cilantro and Apricot Salad

INGREDIENTS

  • 2-3 cups cooked black beans (or 2x14oz or 1×19 oz cans drained and rinsed)
  • 1/2 cup dried apricots, chopped
  • 1/2 cup carrots, chopped
  • 1/2-3/4 cup chopped cilantro
  • 2 green onions, finely sliced
  • 1/2 cup mango nectar or juice (I have used fresh orange juice too, which is good!)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice (or lime juice) – I used lemon but I am sure lime would be even better
  • 1/2 tbsp tamari or soy sauce
  • 1/2 tbsp grated ginger
  • 2 cloves of garlic, minced or pressed
  • 3/4 tsp salt
  • 4 cups baby spinach

DIRECTIONS

  1. Combine black beans, dried apricots, carrots, cilantro and green onions in a large bowl.
  2. In a separate small bowl, combine mango juice, olive oil, lemon juice, tamari, ginger, garlic and salt. Mix well.
  3. Toss marinade with bean mixture and marinade in the refrigerator for at least several hours.
  4. To serve, bring to room temperature and toss with the spinach.

Serves 4.

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