This salad doesn't play it safe, and that's exactly why it works. Fresh spinach and black beans get tossed with sweet dried currants, crunchy cashews, and sliced scallions, then dressed in a thick curry-Dijon vinaigrette that brings warmth, brightness, and a little complexity to every bite. The dressing is the thing here: Dijon and lemon juice as the base, curry powder for depth, slowly whisked together with olive oil until thick and emulsified. It's bold enough to stand up to the heartiness of the black beans without overpowering the spinach. Black beans bring plant-based protein and fiber that support sustained energy and healthy digestion, while cashews add healthy fats and a satisfying richness, making this feel like a complete meal rather than a side. The salad holds up well in the refrigerator for a couple of days, making it a practical meal prep option for lunches throughout the week. Make the dressing in a small jar, and you'll have extra on hand for whatever else needs it.
Dried currants, black beans, spinach, and cashews. This salad has it all!
Shopping List:
- 1 cup water
- 1 15 oz. can black beans
- ¼ cup dried currants
- 1 scallion, thinly sliced, green part only
- 1 bunch fresh spinach, sliced (or 4 cups packed baby spinach)
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 1 tsp. curry powder
- ¼ tsp sea salt
- Fresh ground pepper
- ¼ cup olive oil
Mixing Your Goods:
Bring water to a boil in a small saucepan. Add a pinch of sea salt. Cook for 15-20 minutes or until all water is absorbed. In a large bowl, combine spinach, carrot, black beans, scallion, and cashews. To make dressing, whisk Dijon and lemon juice together in a small bowl. Add salt, curry powder, and some freshly ground pepper, then whisk again. Slowly add olive oil while whisking to emulsify. Dressing will be thick. Toss dressing with salad to taste. You will have dressing left over. This salad keeps well in the refrigerator for a couple of days.