Photo by Rissa Miller

By Rissa Miller, Senior Editor Vegan Journal

(Serves 4)

Sun-Dried Tomato Dressing

5-6 sundried tomatoes

1/2 cup water

1/8 cup olive oil

1 Tablespoon fresh basil

1 Tablespoon fresh parsley

1 Tablespoon Balsamic vinegar

1 Tablespoon Dijon mustard

1 Tablespoon maple syrup

1 clove garlic

1 teaspoon lemon juice

Black pepper/salt, to taste, optional

Add all ingredients to a blender or food processor and purée until smooth. If desired, add more water for a thinner dressing. Store in the fridge for up to a week. Use it on this salad, for a tofu marinade, or over roasted veggies.

Spinach and Black Bean Salad

8 cups fresh spinach (about two bags)

1 can low-sodium black beans, rinsed and drained

2 cups chopped tomatoes, your favorite variety

1 cup chopped cucumber

1/4 cup sliced almonds (optional, to garnish)

1-2 Tablespoons nutritional yeast (optional, to garnish)

Sundried Tomato Dressing, to taste

In a large serving bowl, toss together spinach, black beans, tomatoes, and cucumber. To serve, plate four servings and garnish with sliced almonds and nutritional yeast, and pour on the desired amount of Sundried Tomato Dressing.