This is from the Jan 01 Better Homes and Gardens. I haven't tried it yet, but I plan to next week. Sounds like a good take to work lunch since the two can be fixed the night before and mixed together at serving time. Thought it sounded like something great for this program!
1 15 oz can black beans, rinsed and drained
1/2 cup snipped dried apricots
1/2 cup chopped red and/or yellow sweet pepper
1 green onion, thinly sliced (2 T)
1 T snipped fresh cilantro
1 glove garlic, minced
1/4 cup apricot nectar
2 T salad oil
2 T rice vinegar
1 t soy sauce
1 t grated fresh ginger
4 cups shredded fresh spinach
In a medium bowl combine beans, apricots, peppers, onion, cilantro and garlic. In a screw top jar combine nectar, oil, vinegar, soy, and ginger. Cover, shake well. Pour over bean mixture, toss gently to coat. Cover and refrigerate 2 to 24 hours. To serve, toss bean mixture with spinach. Season to taste with salt. Makes 4 main-dish servings.
Nutrition facts per serving: 192 cal, 7 g total fat (1 g sat. fat), 0 mg chol, 381 mg sodium, 29 g carbo, 10 g fiber, 9 g pro.
I calculated 3.42 Winning Points.
Let me know if you try it!
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