Mexi-Cali Salad | America's Test Kitchen

Ingredients

• 1 cup segments from 3 large navel oranges
• 3/4 cup canned black beans , rinsed and drained
• 1 ripe avocado , pitted, peeled, and cut into 1/4-inch chunks
• 2 tablespoons lime juice
• 1/2 garlic clove, minced
• 1/8 teaspoon dried oregano
• 1/8 teaspoon chili powder
• 1/4 teaspoon salt
• 3 tablespoons extra virgin olive oil
• 1 (6-ounce) bag baby spinach