Apricot-Spinach Salad

Prep Time: 25 mins

Rest Time: 2 h

Total Time: 25 mins

Ingredients

• 1 can(s) beans, black, (15 ounces) rinsed and drained
• 1/2 cup(s) apricot(s), dried, snipped
• 1 medium pepper(s), red, bell, or yellow sweet pepper, cut into strips
• 1 scallion(s) (green onions), thinly sliced
• 1 tablespoon cilantro, snipped
• 1 clove(s) garlic, minced
• 1/4 cup(s) apricot nectar
• 2 tablespoon oil, salad
• 2 tablespoon vinegar, rice
• 1 teaspoon soy sauce, reduced-sodium
• 1 teaspoon ginger, fresh, grated
• 4 cup(s) spinach, shredded

Recipe Tip:

Chill 2 to 24 hours.

Preparation

1. In a medium bowl, combine black beans, apricots, sweet pepper, green onion, cilantro, and garlic. In a screw-top jar, combine apricot nectar, oil, rice vinegar, soy sauce, and ginger. Cover and shake well. Pour over bean mixture; toss gently to coat. Cover and chill for 2 to 24 hours.

2. To serve, arrange spinach in a salad bowl. Top with black bean mixture.

Nutritional Info (Per serving):

Calories: 198, 

Saturated Fat: 1g, 

Sodium: 339mg, 

Dietary Fiber: 8g, 

Total Fat: 7g, 

Carbs: 31g, 

Cholesterol: 0mg, 

Protein: 9g

Exchanges: 

Vegetable: 1.5, 

Fruit: 0.5, 

Starch: 1, 

Lean Meat: 0.5, 

Fat: 1

Carb Choices: 1.5