A healthy, hearty main dish chicken and wild rice salad with two types of beans, peas and Mandarin oranges tossed with a raspberry vinaigrette and served on a bed of fresh spinach leaves with a garnish of toasted pecans and julienned beets.

Chicken, Bean and Wild Rice Salad

1 (6.2-ounce) package fast-cooking long grain and wild rice, cooked without spice packet, cooled
1 (15-ounce) can light or dark red kidney beans, rinsed, drained
1 (15-ounce) can black beans or pinto beans, rinsed, drained
1 (11-ounce) can Mandarin orange segments, drained
1 cup loose pack frozen peas, thawed
Raspberry Vinaigrette (recipe follows)
Salt and pepper, to taste
6 cups spinach leaves
12 to 16 ounces broiled or grilled boneless, skinless chicken breast, sliced or cubed
1 (15-ounce) can julienne beets, drained
1/2 cup coarsely chopped toasted pecan halves (optional)

1. Combine rice, beans, orange segments, and peas; pour 2/3 cup Raspberry Vinaigrette over and toss. Season to taste with salt and pepper.
2. Spoon salad onto spinach-lined plates, arrange chicken on salad; spoon beets to the side. Drizzle remaining 1/3 cup Raspberry Vinaigrette over beets and chicken. Sprinkle with pecans, if desired.

Makes 6 servings (about 1 cup each).

Raspberry Vinaigrette

1/3 cup olive oil
1/4 cup raspberry or red wine vinegar
2 tablespoons finely chopped shallots or red onion
2 tablespoons honey
2 tablespoons orange juice

1. Whisk together the all ingredients. Prepared ahead, refrigerate until serving time. Mix again before using.

Makes about 1 cup.

Tip: To save time, prepared raspberry vinaigrette dressing can be used. To cool rice quickly, spread cooked rice on a cookie sheet and refrigerate.

Recipe provided courtesy of The Bean Education & Awareness Network.