Tangy Bean and Spinach Salad Recipe

Salad

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More Salad Recipes

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 )

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Submitted 6/13/05.
Source: American Dry Bean Board
Submitted By: Teresa Johnson
techgoddess@att.net
Tangy Bean and Spinach Salad


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