Spinach Salad with Kasha and Black Beans - Kraft Recipes Top
Comida Kraft
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Spinach Salad with Kasha and Black Beans

Prep Time
Total Time

6 servings, 2 cups each

Eat your grains! And do it deliciously with recipes like this leafy spinach salad topped with kasha, black beans and feta cheese.

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What You Need

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Make It

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  • Mix egg white and kasha until blended. Heat heavy medium nonstick skillet on medium heat. Add kasha mixture; cook and stir 3 min. or until mixture is cooked dry and kasha grains have separated. Stir in water; bring to boil. Cover; simmer on medium-low heat 10 min. or until water is absorbed and kasha is tender.
  • Spoon kasha into medium bowl. Add beans and onions; mix lightly.
  • Cover platter with spinach; top with kasha mixture, cheese and peppers. Drizzle with dressing.

Special Equipment Needed

Make Ahead

Prepare as directed, omitting the dressing; refrigerate up to 2 days. Drizzle with dressing just before serving.


Prepare using your favorite KRAFT Dressing.

Learn More About Kasha

See our online video, Cooking Kasha.


If you prefer cooking your own black beans from dried beans, you will need 2 cups cooked beans for this salad recipe.


  • 6 servings, 2 cups each

Healthy Living

Nutrition Bonus

The spinach and red peppers in this tasty low-calorie salad team up to provide an excellent source of both vitamins A and C.

Nutritional Information

Serving Size 6 servings, 2 cups each
Calories 330
Total fat 10g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 840mg
Carbohydrate 45g
Dietary fiber 8g
Sugars 4g
Protein 14g
% Daily Value
Vitamin A 130 %DV
Vitamin C 50 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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