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Tangy Bean and Spinach Salad




Source of Recipe


Courtesy of the American Dry Bean Board via http://foodweb.com


Recipe Introduction


Click on the link below to see a color photo of this recipe.


Recipe Link: http://communities.msn.com/RecipesForNonCooks/saladsampdressing.msnw

List of Ingredients




1 (7-1/2 ounce) can of pinto or lima beans OR 3/4 cups cooked dry-packaged pinto or lima beans, rinsed, drained

1/2 cup cauliflower florets

1/2 cup chopped red bell pepper

1/2 small avocado, peeled, pitted, cubed

1 green onion with top, sliced

1/4 cup prepared fat-free sweet and sour dressing

2 cups baby spinach leaves

1 (5-1/2 ounce) can of mandarin orange segments, drained OR 1/2 fresh orange, peeled, chopped

1 tablespoon toasted sunflower seeds, optional


Recipe



1. Combine beans and vegetables in salad bowl; pour dressing over and toss.

2. Add spinach and oranges and toss. Sprinkle with sunflower seeds.

Serves 4
Calories 241
Fat 9 g
Sodium 502