Ingredients
Scale
- 5 ounces baby spinach (tough stems removed)
- 2 ears fresh corn (cooked, then kernels sliced off the cob)
- 1 to mato (cubed)
- ½ English cucumber (peeled and cubed)
- 1 jar artichoke hearts (drained and cut in half)
- 1–2 carrots (peeled and chopped)
- Black beans (I used about half a can, drained and rinsed)
- Balsamic Vinaigrette
Instructions
- Place spinach in a large serving bowl.
- Arrange toppings over spinach.
- Whisk vinaigrette and drizzle over salad before serving. Toss and serve.
- Category: Salad