Tangy Bean and Spinach Salad

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 1 can (15 oz) pinto beans , or lima beans, drained and rinsed
  • 1 Cup cauliflower florets
  • 1 Cup red bell pepper , chopped
  • 1 avocadoes , peeled, pitted, and cubed
  • 2 green onions , with tops, sliced
  • 4 Fl Oz sweet and sour dressing
  • 4 Cup baby spinach leaves
  • 3/4 Lb mandarin orange segments , drained
  • 2 Tbsp roasted sunflower seeds , optional
Combine beans and vegetables in salad bowl; pour dressing over salad and toss. Add spinach and oranges and toss; season to taste with salt and pepper. Spoon salad into bowls; sprinkle with sunflower seeds.

Courtesy American Dry Bean Board.
Calories
110 Cal
Fat
5.4 g
Carbs
14 g
Protein
4.5 g
Fiber
5.5 g
Sugar
2.6 g
Cholesterol
0 mg
Sodium
210 mg


Nutrients

Fiber     5.5 g
Fat     5.4 g
Sugar     2.6 g
Carbs     14 g
Protein     4.5 g
Calories     110 Cal

Fats

Fat, Poly     1.5 g
Fat, Mono     2.6 g
Fat, Sat     0.7 g
Fat, Trans     0 g
Fat, Percent     42 %

Vitamins

Vitamin, K     120 mcg     100 %
Vitamin, A     2800 IU     95 %
Vitamin, B12     0 mcg     0 %
Niacin     1.3 mg     7.8 %
Riboflavin     0.1 mg     11 %
Vitamin, C     51 mg     57 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     17 %
Vitamin, E     2.8 mg     18 %
Panto, Acid     0.8 mg     16 %
Choline     28 mg     5 %
Thiamin     0.1 mg     9.2 %

Minerals

Calcium     54 mcg     5.4 %
Phosphorus     110 mg     16 %
Magnesium     45 mg     11 %
Copper     0.2 mcg     22 %
Fluoride     0.2 mcg     4.2 %
Zinc     0.9 mg     7.8 %
Cholesterol     0 mg     0.3 %
Sodium     210 mg     14 %
Selenium     6.2 mcg     11 %
Manganese     0.5 mg     6.4 %
Potassium     480 mg     10 %
Iron     1.7 mg     22 %