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Tangy Bean and Spinach Salad

1 can (15 ounces) Pinto beans or Lima beans or 1 1/2 cups cooked dry-packaged 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 can (11 ounces) Mandarin orange segments, drained or 1 fresh orange, peeled, chopped
2 tablespoons toasted sunflower seeds, optional

1. 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.