Tangy Bean and Spinach Salad

[Guest guest]

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 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

 

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.

 

 

 

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