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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
10 min
25 min
6 servings
Magazine Acquisition

what you need

cup   whole kasha
 egg white
tsp.  salt
cups   cooked black beans, drained, rinsed
cup   finely chopped green onions
bag   (9 oz.) baby spinach leaves
pkg.   (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
medium  red pepper, chopped
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.
Prepare as directed, using your favorite KRAFT Dressing.
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