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Spinach and Bean Salad

Makes: 4 servings Yield: 4 main-dish salads
Spinach and Bean Salad
Ingredients
  • 1 15  ounce can  black beans, rinsed and drained
  • 1/2  cup  snipped dried apricots
  • 1/2  cup  chopped red and/or yellow sweet pepper
  • 1  green onion, thinly sliced
  • 1  tablespoon  snipped fresh cilantro
  • 1  clove garlic, minced
  • 1/4  cup  apricot nectar
  • 2  tablespoons  salad oil
  • 2  tablespoons  rice vinegar
  • 1  teaspoon  soy sauce
  • 1  teaspoon  grated fresh ginger
  • 4  cups  shredded fresh spinach
Directions

1. In a medium mixing bowl combine black beans, apricots, sweet pepper, green onion, cilantro, and garlic, In a screw-top jar combine apricot nectar, oil, vinegar, soy sauce, and ginger. Cover and shake well. Pour over bean mixture; toss gently to coat. Cover and refrigerate for 2 to 24 hours.

2. To serve, add spinach to black bean mixture, tossing to mix. Season to taste with salt. Makes 4 main-dish salads.

Nutrition Facts (Spinach and Bean Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 192,
  • Fat, total (g) 7,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 29,
  • fiber (g) 10,
  • pro. (g) 9,
  • vit. A (IU) 2089,
  • vit. C (mg) 47,
  • sodium (mg) 381,
  • calcium (mg) 81,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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