Tangy Bean and Spinach Salad
Source of Recipe
The American Dry Bean Board
List of Ingredients
1 1/2 cups cooked, dry packaged Pinto beans
1 cup cauliflower florets
1 cup chopped red bell pepper
1 small avocado, peeled, pitted cubed
2 green onions and tops, sliced
1/2 cup prepared sweet and sour dressing
4 cups baby spinach leaves
1 can (11 ounces) Mandarin orange segments, drained
Salt and pepper, to taste
2 tablespoons toasted sunflower seeds, optional Recipe
Soak beans overnight and cook according to package directions.
Combine beans and vegetables in salad bowl; pour dressing over salad and toss.
Add spinach and oranges and toss; season to taste with salt and pepper. Spoon salad into bowls; sprinkle with sunflower seeds.
Makes 4 main-dish servings
|
|
member logon
