Spinach & Black Bean Salad


1 1/2 15-oz cans black beans rinsed and drained

3/4 cups dried apricots snipped

1 lg red &/or yellow bell peppers chopped

1 bunch green onions sliced

1 1/2 tbsps cilantro snipped

1 1/2 cloves garlic minced

3/8 cups apricot nectar

3 tbsps salad oil

3 tbsps rice vinegar

1 1/2 tsps soy sauce

1 1/2 tsps fresh ginger root grated

1 1/2 qts spinach leaves (1 bag baby spinach) shredded


Combine beans, apricots, peppers, onion, cilantro and garlic in medium bowl. Then combine dressing ingredients in separate jar and shake well. Pour over bean mixture and toss gently. Cover and refrigerate for 2 to 24 hours. To serve, toss with spinach and season to taste with salt & pepper.