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Tangy Bean and Spinach Salad recipe

A tangy bean and spinach salad with cauliflowerflorets, red bell pepper, avocado, green onions and mandarinoranges tossed with a fat-free sweet and sour dressing and garnishedwith toasted sunflower seeds.

Recipe: Tangy Bean and SpinachSalad

1 (15-ounce) can pinto beans or lima beans,rinsed, drained1 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 freshorange, peeled, chopped
2 tablespoons toasted sunflower seeds, optional

  • Combine beans and vegetables in saladbowl; pour dressing over and toss. Add spinach and oranges andtoss. Sprinkle with sunflower seeds.

    Makes 4 main-dish servings (1 1/2 cupseach) or 8 side-dish servings (3/4 cup each).

    Nutrient Information Per serving: Calories241; Fat 9g; % Calories from Fat 30; Carbohydrate 37g; Folate190mcg; Sodium 502mg; Protein 9g; Dietary Fiber 9g; Cholesterol0mg

    Recipe provided courtesy of The Bean Education& Awareness Network.

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