Spinach Salad with Kasha and Black Beans

• 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

1. Mix kasha and egg white in small bowl until blended.
2. Heat medium nonstick skillet on medium heat.
3. Add kasha mixture; cook and stir 3 minutes or until mixture is cooked dry and kasha grains have separated.
4. Stir in 2 cups water and the salt; bring to boil.
5. Reduce heat to medium-low; cover.
6. Simmer 10 minutes or until water is absorbed and kasha is tender.
7. Transfer to medium bowl.
8. Add beans and onions; mix well.
9. Spoon over spinach.
10. Sprinkle with feta cheese and red pepper.
11. Drizzle with dressing.

whole kasha, egg, salt, black beans, green onions, baby spinach leaves, feta cheese, red pepper, garlic

Taken from www.kraftrecipes.com/recipes/spinach-salad-kasha-black-beans-64198.aspx (may not work)