Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Try to handle this salad as gently as possible so the canned beans will hold their shape.

Recipe by Cooking Light July 2000

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk.

    Advertisement
  • To prepare salad, combine spinach and remaining ingredients. Drizzle with vinaigrette, and toss gently.

Nutrition Facts

343 calories; calories from fat 36%; fat 13.5g; saturated fat 5.2g; mono fat 6.5g; poly fat 1.5g; protein 17.4g; carbohydrates 38.6g; fiber 6.1g; cholesterol 15mg; iron 5.3mg; sodium 727mg; calcium 285mg.
Advertisement