Spring Greens Salad with Black Beans and Apricots

  • 4 Fresh apricots
  • 3 to 4 ounces Baby arugula, spinach, tatsoi, or mizuna [or, preferably, a combination]
  • 1 15- to 16-ounce can black beans, drained and rinsed
  • A good handful of sprouts [pea shoots, broccoli sprouts]
  • 3 to 4 radishes, thinly sliced
  • Handful of radish greens, chopped
  • Juice of 1/2 lemon
  • 1/4 cup raspberry vinaigrette
  • Salt and freshly ground pepper to taste
  • 2 to 3 tablespoons toasted pumpkin or sunflower seeds for topping

Contributed by: Nova Atlas

Source: From the book, Wild About Greens

Serves 4-6


1. Cut the apricots in half lengthwise and remove the pits. Cut each half into quarters lengthwise.

2. Combine the apricots with all the remaining ingredients except the seeds in a serving bowl and toss together. Sprinkle the seeds over the top and serve.

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