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
- 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.
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)