1 can (15.5 oz) HCF pork and beans, drained and rinsed
1 red bell pepper, chopped
1/2 cup chopped red onion
4 to 6 cups fresh spinach, torn into bite size pieces
1 cup shredded Monterrey Jack cheese
1/4 cup blush vinaigrette dressing
Layer beans, bell pepper, onion, spinach and cheese in a large salad bowl.
Cover with plastic wrap and chill for 30 minutes or until ready to serve.
Before serving, add blush vinaigrette and toss to coat.
Season to taste with salt and cracked black pepper
No Nutritional Information Available
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