SIMPLE SOUTHWEST SPINACH AND PINTO SALAD

As part of our new eating plan, we try to eat at least 1 cup of cooked dried beans per day.  I came up with this recipe as a way to add beans to a salad that can be served as a main course or side.  Budget-friendly tip:  If grape or cherry tomatoes are too pricy, of course it's always okay to substitute chopped fresh tomatoes.

5-6 cups fresh spinach leaves

1 cup cooked pinto beans

1 cup grape or cherry tomatoes

1/2 large green pepper, diced

1/2 cup thinly sliced onion

DRESSING:

2 tablespoons light natural Ranch dressing

3 tablespoons salsa

1 tablespoon light natural mayonnaise

1/2 teaspoon cumin

1/2-1 teaspoon hot sauce

      

Combine first 5 ingredients in a large bowl.  Stir together dressing ingredients.  Pour over veggie/bean mixture and toss to coat.  Divide evenly between salad plates or bowls.  Makes 4 side dish or 2 main dish servings.