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Salads & sides

Spinach Salad with Kasha and Black Beans

Spinach Salad with Kasha and Black Beans recipe
photo by:kraft
This was AMAZINGLY easy and DELICIOUS! The presentation was naturally beautiful as well! I will ABSOLUTELY make this again!
posted by
 a cook
on 3/21/2005
time
prep:
10 min
total:
25 min
servings
total:
6 servings
Magazine Acquisition

what you need

1
cup   whole kasha
1
 egg white
1/2
tsp.  salt
2
cups   cooked black beans, drained, rinsed
1/4
cup   finely chopped green onions
1
bag   (9 oz.) baby spinach leaves
1
pkg.   (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1
medium  red pepper, chopped
1
cup  KRAFT Roasted Garlic Vinaigrette Dressing

Make It

MIX kasha and egg white in small bowl until blended. Heat medium nonstick skillet on medium heat. Add kasha mixture; cook and stir 3 minutes or until mixture is cooked dry and kasha grains have separated. Stir in 2 cups water and the salt; bring to boil. Reduce heat to medium-low; cover. Simmer 10 minutes or until water is absorbed and kasha is tender. Transfer to medium bowl.

ADD beans and onions; mix well. Spoon over spinach.

SPRINKLE with feta cheese and red pepper. Drizzle with dressing.

Kraft Kitchens Tips

Make Ahead
Prepare as directed, omitting the dressing; cover and refrigerate up to 2 days. Drizzle with dressing just before serving.
Substitute
Prepare as directed, using your favorite KRAFT Dressing.
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