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• 2 cups dry black beans (if you are in a rush, a can of beans,
well-rinsed will do)
• 1 cup cherry or grape tomatoes, quartered
• 3 cups fresh spinach, stems removed & chopped
• 1/3 c crumbled feta cheese
• 1 avocado, sliced and cubed
• 1 carrot, peeled into thin strips
• 2 t canola oil
2 t cilantro, chopped
• 1/4 c fresh chili verde salsa (or other fresh salsa)
• 1/2 lime (juice only)
salt, to taste
✓ Cooking the Beans: rinse and pick over the beans removing any small pebbles or withered
beans. Cover with cold water and soak 2-4 hours (or overnight). To cook, drain the soaking
water, and pour the beans into a pot with 6 cups cold water. Bring to a boil, then simmer until
firm but tender ~ 90 min (You don’t want the beans crunchy or mushy). When done, remove
from heat, drain and rinse with cold water, you want the beans to be slightly cool
✓ Quick Method: after beans have been rinsed, bring the beans + 6 c cold water to a boil.
Remove from heat and cover for 1 hour. Drain the water and continue as above.
✓ Really Quick Method: rinse a can of low-sodium black beans and let drain. While this
works perfectly well, there is a bit of a texture, and taste difference, between canned
and reconstituted dry beans.
✓ For the Carrots: Heat canola oil in a saute pan and add the peeled carrots. Cook over med-
low heat, stirring occasionally to avoid burning. When the carrots have wilted and “crisped” a
bit, drain on a paper-towel lined plate. (This will drain any excess oil and allow the carrots to
“dry” before you top the salad).
✓ Combine beans, spinach, tomato, salsa, lime juice, cilantro, and salt
✓ Fold in the feta cheese and top with crispy carrots & avocado slices
Black Bean & Spinach Salad w/Feta,
Avocado & Crispy Carrots