Tangy Bean and Spinach Salad

A tangy bean and spinach salad with cauliflowerets, red bell pepper, avocado, green onions and mandarin oranges tossed in a sweet and sour dressing and toasted sunflower seeds.

Recipe Ingredients:

1 (15-ounce) can pinto beans or lima beans, rinsed, drained
1 cup cauliflowerets
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)

Cooking Directions:

1. Combine beans and vegetables in salad bowl; pour dressing over and toss. Add spinach and oranges and toss. Sprinkle with sunflower seeds.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 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.