Spinach Salad with Peppers and Spicy Buttermilk Dressing - Crossroads Community Farm

Ingredients

• 1/2 pound Spinach, large stems discarded, washed well and spun dry
• 2 Red Carmen Pepper, cored, seeded and sliced
• 14 ounce can Black Bean, drained and rinsed
• OR *
• 1/2 Rotisserie Chicken, optional, removed from bone, meat shredded
• 2 tablespoons Sour Cream
• 1/2 cup Buttermilk
• 1 teaspoon Garlic, minced
• 1 tablespoon Lime Juice
• 1 teaspoon Cayenne
• Salt and Pepper, to taste