Guest guest Posted October 3, 2003 Report Share Posted October 3, 2003 Tangy Bean and Spinach Salad Source: American Dry Bean Board Ingredients for 8 side-dish 15 oz Can of Pinto or Lima beans OR 1 1/2 cups Cooked dry-packaged Pinto 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, liced 1/2 cup Prepared fat-free sweet and sour dressing 4 cups Baby spinach leaves 11 oz Can of mandarin orange segments drained OR 1 Fresh orange, peeled, chopped 2 tbsp Toasted sunflower seeds, optional 1. Combine beans and vegetables in salad bowl; pour dressing over and toss. 2. Add spinach and oranges and toss. 3. Sprinkle with sunflower seeds. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2003 Report Share Posted October 3, 2003 How do you lice something, even onions? Ooops! ROFLOL BTW the Red Sauce recipe came first. Who knows the mysteries of ? - Tea Cozy Christian Vegan Cooking Friday, October 03, 2003 10:10 AM Tangy Bean and Spinach Salad Tangy Bean and Spinach Salad Source: American Dry Bean Board Ingredients for 8 side-dish 15 oz Can of Pinto or Lima beans OR 1 1/2 cups Cooked dry-packaged Pinto 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, liced 1/2 cup Prepared fat-free sweet and sour dressing 4 cups Baby spinach leaves 11 oz Can of mandarin orange segments drained OR 1 Fresh orange, peeled, chopped 2 tbsp Toasted sunflower seeds, optional 1. Combine beans and vegetables in salad bowl; pour dressing over and toss. 2. Add spinach and oranges and toss. 3. Sprinkle with sunflower seeds. Quote Link to comment Share on other sites More sharing options...
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