TANGY BEAN AND SPINACH SALAD

TANGY BEAN AND SPINACH SALAD

Ingredients for 8 side-dish

15 oz Can of Pinto or Lima beans OR
1 1/2 cups Cooked dry-packaged Pinto or Lima beans, rinsed, drained
1 cup Cauliflower florets
1 cup Chopped red bell pepper
1 small Avocado, peeled, pitted, cubed
2 Green onions and tops, liced
1/2 cup Prepared fat-free sweet and sour dressing
4 cups Baby spinach leaves
11 oz Can of mandarin orange segments drained OR
1 Fresh orange, peeled, chopped
2 tbsp Toasted sunflower seeds, optional

Procedure:

1. combine beans and vegetables in salad bowl; pour dressing over and toss.
2. Add spinach and oranges and toss.
3. Sprinkle with sunflower seeds.
4. Nutrient Information Per Serving:
5. Calories 241, Carbohydrate 37g, Protein 9g, Fat 9g, Folate 190mcg, Dietary Fiber 9g, % Calories from Fat 30, Sodium 502mg
6. Preparation 10 to 15 minutes
7. Courtesy of the American Dry Bean Board

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