Spinach Salad with Kasha and Black Beans

Ingredients

• 9 oz baby spinach leaves 
• 15.5 oz black beans rinsed canned
• 1  egg white lightly beaten
• 4 oz athenos feta cheese crumbled traditional
• 2  green onions finely chopped
• 0.8 cup 3/4 cup kraft zesty italian dressing italian kraft
• 1  bell pepper red chopped
• 2 cups water 
• 1 cup kasha whole
• 1 cup kasha whole

Equipment

• bowl
• frying pan

Directions

1. Mix egg white and kasha until blended.
2. Heat heavy medium nonstick skillet on medium heat.
3. Add kasha mixture; cook and stir 3 min. or until mixture is cooked dry and kasha grains have separated. Stir in water; bring to boil. Cover; simmer on medium-low heat 10 min. or until water is absorbed and kasha is tender.
4. Spoon kasha into medium bowl.
5. Add beans and onions; mix lightly.
6. Cover platter with spinach; top with kasha mixture, cheese and peppers.
7. Drizzle with dressing.