Taco Salad

This turned out to be another great bean recipe and a great summer dinner. It was light and easy to make.

Taco Salad

2 (15 ounce) cans black beans -- rinsed and drained (I soaked one cup of beans overnight and cooked)

1 (2 1/4 ounce) can sliced ripe olives -- drained
1 1/2 cups chopped seeded tomatoes (about 2 medium)
1/3 cup shredded Cheddar cheese
1/4 cup chopped green onions (2 to 3 medium)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
1/4 teaspoon pepper
4 cups chopped spinach (about 6 ounces)
|Mix beans, olives, tomatoes, cheese, green onions and cilantro. Mix lime
juice, cumin and pepper; toss with bean mixture. Serve on spinach.