Apricot-Spinach Salad

• 1 can black beans
  
• 1/2 cup dried apricots
  
• 1 medium red bell pepper
  
• 1 scallion (green onion)
  
• 1 T cilantro
  
• 1 clove garlic
  
• 1/4 cup apricot nectar
  
• 2 T salad oil
  
• 2 T rice vinegar
  
• 1 t reduced-sodium soy sauce
  
• 1 t fresh ginger
  
• 4 cups spinach
  

Directions:

1. In a medium bowl, combine black beans, apricots, pepper, green onion, cilantro and garlic. In a screw-top jar, combine apricot nectar, oil, rice vinegar, soy sauce and ginger. Cover and shake well. Pour over bean mixture; toss gently to coat. Cover and chill for 2 to 24 hours.

2. To serve, arrange spinach in a bowl. Top with black bean mixture. Makes 4 servings.

Nutrition Information per serving: 198 calories, 339 mg Sodium, 8 g Dietary Fiber, 7 g Total Fat, 9 gm Protein Exchanges: 1 1/2 Vegetables, 1/2 Fruit, 1 starch, 1/2 Lean Meat, 1 Fat Carb Choices: 1 1/2