660. APRICOT, SPINACH and BACON SALAD

makes 4 servings


1 can black beans,(15 oz), rinsed and drained
1/2 cup chopped dried apricots
1/2 cup chopped bell pepper
2 tablespoons sliced green onion
1 tablespoon chopped cilantro
1 clove garlic, minced
1/4 cup apricot nectar
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon grated gingerroot
4 cups fresh spinach
1 cup bacon, cooked and crumbled

In a large bowl, combine beans, apricots, bell pepper, green onion, cilantro and garlic. In a jar with tight-fitting lid, combine apricot nectar, olive oil, vinegar, soy sauce and gingerroot. Cover and shake well. Pour over bean mixture and toss to coat. Cover and refrigerate two to 24 hours. To serve: toss bean mixture with spinach and bacon.


courtesy of: Hormel Foods