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| Tangy Bean and Spinach Salad |
Diet Type: Vegan
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Cooking Time: Under 15 minutes
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Ingredients:
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1 can Pinto or Lima beans or |
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1 1/2 cups cooked dry-packaged Pinto or Lima beans |
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1 cup cauliflower florets |
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1 cup chopped red bell pepper |
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1 small avocado, peeled, pitted, cubed |
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2 green onions and tops, sliced |
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1/2 cup fat free sweet and sour dressing |
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4 cups baby spinach leaves |
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1 can Mandarin orange segments, drained or |
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1 fresh orange, peeled, chopped |
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2 tablespoons toasted sunflower seeds |
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Directions:
Combine beans and vegetables in salad bowl; pour dressing over and toss. Add spinach and oranges and toss. Sprinkle with sunflower seeds.
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Servings: 4
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Author: Bean Education & Awareness Network
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 302
Calories from Fat 100
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% Daily Value*
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| | Total Fat 11g | 17% | | | Saturated Fat 2g | 8% | | | Mono Fat 5g | | | | Cholesterol 0mg | 0% | | | Sodium 452mg | 19% | | | Total Carbs 46g | 15% | | | Dietary Fiber 11g | 42% | | | Sugars 2g | | | | Protein 9g | | | | Iron | 27% | | | Calcium | 12% | | | Vitamin B-6 | 35% | | | Vitamin C | 141% | | | Vitamin E | 10% | | | Vitamin A | 53% | | | Selenium | 10% | | | Manganese | 60% | | | Copper | 25% | | | Zinc | 11% | | | Potassium | 28% | | | Phosphorus | 24% | | | Magnesium | 26% | | | Pantothenic acid | 14% | | | Niacin | 12% | | | Riboflavin | 18% | | | Thiamin | 20% | | | Folate | 50% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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