Spinach and Pinto Bean Salad - Crossroads Community Farm

Ingredients

• 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