A tangy bean and spinach
salad with cauliflower florets, red bell pepper, avocado, green
onions and mandarin oranges tossed with a fat-free sweet and
sour dressing and garnished with toasted sunflower seeds.
Tangy
Bean and Spinach Salad
- 1 (15-ounce) can pinto
beans 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, sliced
1/2 cup prepared fat-free sweet and sour dressing
4 cups baby spinach leaves
1 (11-ounce) can mandarin orange segments, drained or 1 fresh
orange, peeled, chopped
2 tablespoons toasted sunflower seeds, optional
- Combine beans and vegetables
in salad bowl; pour dressing over and toss. Add spinach and oranges
and toss. Sprinkle with sunflower seeds.
Makes 4 main-dish servings
(1 1/2 cups each) or 8 side-dish servings (3/4 cup each).
Nutrient Information Per serving: Calories
241; Fat 9g; % Calories from Fat 30; Carbohydrate 37g; Folate
190mcg; Sodium 502mg; Protein 9g; Dietary Fiber 9g; Cholesterol
0mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
