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3 tablespoons olive oil
1 tablespoon finely sliced lemon zest, plus 2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
coarse salt and ground pepper
3 cups cooked pinto beans
8 ounces flat-leaf spinach (4 cups), trimmed
1/2 cup parsley, chopped
1 tablespoon capers
2 scallions, thinly sliced
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1st Keep
 VeggieLover
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