Spinach and Bean Salad

1 15-oz can black beans, rinsed & drained

1/2 c snipped dried apricots

1/2 c chopped red and/or yellow sweet pepper

1 green onion, thinly sliced

1 Tbs snipped fresh cilantro

1 clove garlic, minced

1/4 c apricot nectar

2 Tbs salad oil

2 Tbs rice vinegar

1 tsp soy sauce

1 tsp grated fresh ginger

4 c shredded fresh spinach

In a medium mixing bowl combine beans, apricots, sweet pepper, green onion, cilantro, and garlic. In a screw-top jar combine apricot nectar, oil, vinegar, soy sauce, and ginger. Cover; shake well. Pour over bean mixture; toss gently to coat. Cover and refrigerate for 2-24 hrs. To serve, toss bean mixture with spinach. Season to taste with salt. Makes 4 main-dish servings.

Per serving: 192 cal, 7 g total fat (1 g sat fat), 0 mg chol, 381 mg sodium, 29 g carb, 10 g fiber, 9 g protein.