Recipe: Tangy Bean and Spinach Salad (using pinto beans, cauliflower, bell pepper, avocado, mandarin oranges, and sunflower seeds)

TANGY BEAN AND SPINACH SALAD

1 1/2 cups cooked, dry packaged pinto beans, drained and rinsed, or l can (15 ounces) beans, drained and rinsed.
1 cup cauliflower florets
1 cup chopped red bell pepper
1 small avocado, peeled, pitted and cubed
2 green onions and tops, sliced
1/2 cup prepared fat-free sweet and sour dressing
4 cups baby spinach leaves
1 can (11-ounces) mandarin orange segments, drained
Salt and pepper to taste
2 tablespoons toasted sunflower seeds.

Combine beans and vegetables in salad bowl; pour dressing over salad and toss.

Spoon salad into bowls; sprinkle with sunflower seeds.

Makes 4 main-dish servings (1 1/2 cup each) or 8 side-dish servings (3/4 cup each)
Source: Nebraska Dry Bean Commission