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Tangy Bean and Spinach Salad Recipe | |
Salad | |
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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
Directions:
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 (1 1/2 cups each or 8 side-dish servings (3/4 cup each ) | |