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Rice, Bean, and Spinach Salad

Yield 6 servings (serving size: 1 cup)
Although this salad can be made up to 24 hours in advance, it will have a fresher taste if you stir in the vinegar, oil, and spinach just before serving. If you're delivering this salad to a friend, take those ingredients in separate disposable containers for last-minute tossing.

Ingredients

  • Cooking spray
  • 4 ounces andouille sausage, halved lengthwise and sliced
  • 2 garlic cloves, minced
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup sliced carrot
  • 1/3 cup golden raisins
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 (16-ounce) can kidney beans, drained
  • 3 cups cooked long-grain rice
  • 3 cups spinach leaves
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon olive oil

Nutrition Information

  • calories 274
  • caloriesfromfat 21 %
  • fat 6.5 g
  • satfat 1.7 g
  • monofat 3.3 g
  • polyfat 1 g
  • protein 9.9 g
  • carbohydrate 43.8 g
  • fiber 5.9 g
  • cholesterol 13 mg
  • iron 3.3 mg
  • sodium 581 mg
  • calcium 67 mg

How to Make It

  1. Heat a large saucepan coated with cooking spray over medium heat. Add sausage and garlic; sauté 1 minute. Add broth and the next 8 ingredients (broth through beans); bring to a boil. Reduce heat, and simmer 10 minutes. Combine the sausage mixture and rice in a bowl; cover and chill. Stir remaining ingredients into salad just before serving.