Tangy Bean and Spinach Salad

Salad

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