Chicken and Bean Salad with Sesame Dressing

2 cans (15 ounces each) Pinto or Black beans or 3 cups cooked dry-packaged Pinto or Black beans, rinsed, drained
1 pound boneless skinless chicken breast, broiled or grilled, shredded
1 pound asparagus, cut into 1-inch pieces, cooked until crisp-tender
4 green onions and tops, sliced
Sesame Dressing (recipe follows)
6 cups spinach leaves
2 tablespoons sunflower kernels

Combine Pinto beans, chicken, asparagus, and green onion in bowl. Drizzle with Sesame Dressing and toss. Arrange spinach on plates; spoon bean mixture over and sprinkle with sunflower kernels.

Sesame Dressing
Makes about 1 cup

3/4 cup fat-free Italian salad dressing
2 tablespoons sesame oil
3 tablespoons reduced-sodium tamari soy sauce
1 1/2 teaspoons grated gingerroot or 3/4 teaspoon ground ginger

Mix all ingredients.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 6 servings (about 1 1/4 cups each)
Source: American Dry Bean Board